Description
Tortellini pasta salad is a vibrant and satisfying dish that brings together tender cheese-filled tortellini and a medley of fresh vegetables, all drizzled with a zesty dressing. Perfect for summer gatherings, picnics, or casual dinners, this colorful salad is not only easy to prepare but also highly adaptable based on your preferences. With each bite, you’ll experience a delightful mix of flavors and textures that make it a crowd-pleaser.
Ingredients
Scale
- 8 oz cheese-filled tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely diced
- 1 cup bell peppers (mixed colors), diced
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried Italian herbs
- Salt and pepper to taste
Instructions
- Cook the tortellini: Boil salted water in a large pot. Add tortellini and cook until al dente (3-5 minutes). Drain and rinse under cold water.
- Prepare the veggies: While cooking the tortellini, chop cherry tomatoes, cucumber, red onion, and bell peppers into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, dried Italian herbs, salt, and pepper until combined.
- Combine everything: In a large bowl, mix cooked tortellini with chopped veggies. Pour the dressing over and toss gently until coated.
- Chill before serving: Refrigerate for at least 30 minutes to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: You can add grilled chicken or chickpeas for extra protein. Consider using other vegetables like zucchini or artichokes for variety. Store leftovers in an airtight container in the fridge for up to three days.