Tortellini Pasta Salad Recipe
Cheese Tortellini Pasta Salad tossed with fresh vegetables and Italian dressing. A budget friendly, make ahead side dish the whole crowd will love.
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Servings: 6
Ingredients
- 20 ounces cheese stuffed tortellini
- ½ medium red onion thinly sliced
- 1 pint cherry tomatoes halved
- 1 medium zucchini sliced, halved
- 1 medium red or yellow bell pepper seeded, chopped
- ¼ cup fresh basil chopped
- 2.25 ounces black olives sliced, drained
- ½ cup grated parmesan cheese
- ½ Italian dressing use a bottle or your favorite!
Instructions
- Add cooked tortellini to a large mixing bowl.
- Top with all ingredients except for the dressing.
- Mix well until ingredients are fully combined.
- Add in dressing and mix again.
- Cover and place inside the refrigerator to chill for 30 minutes – 1 hour before serving.
Notes
- Cook the tortellini just to al dente or a touch under. It softens more as it sits in the dressing.
- Go easy on the dressing. Too much makes the salad soggy, and you can always add more.
- Chill the dressing before tossing so the whole salad stays cold and fresh.
- Experiment with spinach or mushroom tortellini for a different flavor.
- Serve it as a side or bulk it up with protein for a vegetarian main.
Nutrition
Serving: 1 | Calories: 374kcal | Carbohydrates: 49g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 735mg | Potassium: 335mg | Fiber: 5g | Sugar: 6g | Vitamin A: 657IU | Vitamin C: 61mg | Calcium: 233mg | Iron: 3mg
