Description
A delightful Tortellini Pasta Salad recipe featuring cheese tortellini, sun-dried tomatoes, artichoke hearts, and a medley of fresh ingredients tossed in a flavorful dressing. Perfect for a quick meal, picnic, or potluck.
Ingredients
Cheese Tortellini:
20 ounces
Sun-Dried Tomatoes:
1/2 cup, chopped
Artichoke Hearts:
1 can (14 oz), quartered
Cherry Tomatoes:
1 cup, halved
Black Olives:
1/2 cup, sliced
Red Onion:
1/4 cup, diced
Cucumber:
1/2 cup, diced
Feta Cheese:
1/2 cup, crumbled
Fresh Basil:
1/4 cup, chopped
Extra Virgin Olive Oil:
1/4 cup
Red Wine Vinegar:
2 tablespoons
Dijon Mustard:
1 teaspoon
Garlic Clove:
1, minced
Salt and Pepper:
to taste
Instructions
- Cook Tortellini: Boil tortellini until al dente, then rinse under cold water to cool.
- Combine Ingredients: In a large bowl, mix tortellini, sun-dried tomatoes, artichoke hearts, cherry tomatoes, olives, red onion, cucumber, basil, and feta cheese.
- Make Dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Toss Salad: Pour dressing over the salad and gently toss to coat.
- Serve: Enjoy immediately or refrigerate for up to 2 days.
Notes
- Add grilled chicken or salami for extra protein.
- This salad is great for picnics and potlucks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook (after boiling tortellini)
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
