Description
A refreshing and flavorful Italian Tortellini Pasta Salad that is perfect for picnics, potlucks, or a light summer meal. Packed with cheesy tortellini, fresh veggies, and savory Italian flavors, this salad is sure to be a crowd-pleaser.
Ingredients
Scale
Tortellini Salad:
- 20 oz refrigerated cheese tortellini
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 3/4 cup sliced black olives
- 3/4 cup mozzarella balls or cubes
- 1/2 cup pepperoni slices (halved)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup chopped fresh basil
- 1/2 cup Italian dressing (store-bought or homemade)
- Salt and pepper to taste
- Optional: grated Parmesan for garnish
Instructions
- Cook the Tortellini: Cook the tortellini according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- Prepare the Salad: In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, cucumber, olives, mozzarella, pepperoni, red onion, and basil.
- Add Dressing: Pour the Italian dressing over the salad and toss to coat evenly. Season with salt and pepper to taste.
- Chill and Serve: Chill in the refrigerator for at least 30 minutes before serving. Garnish with grated Parmesan if desired.
Notes
- For a vegetarian version, omit the pepperoni and add marinated artichokes or roasted red peppers.
- You can prep this up to 1 day ahead and refresh with a little extra dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after pasta is boiled)
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
