Easy Tortellini Pasta Salad Recipe
This easy tortellini pasta salad combines cheese-filled pasta with fresh veggies and tangy dressing in only 20 minutes - perfect for summer!
Servings 6
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Ingredients
Salad Ingredients
- 19 ounces frozen cheese tortellini pasta
- 1 cup halved cherry tomatoes
- 1 cup quartered artichoke hearts
- 1 cup chopped cucumber
- 1 cup chopped red bell pepper
- ½ cup chopped red onion
- ½ cup sliced black olives
- ⅓ cup grated parmesan cheese
- 3 tbsp basil julienned
Dressing Ingredients
- ½ cup red wine
- ¼ cup avocado oil
- 1 tsp garlic powder
- ½ tsp Dijon mustard
- ½ tsp Italian seasoning
- ½ tsp coarse kosher salt
- ½ tsp black pepper
Instructions
- Bring a pot of water to a boil. Add the frozen tortellini. Cook for only 3 minutes.
- Immediately remove, drain, and rinse the pasta with cold water until the pasta is completely cool. Set aside to allow the pasta to fully drain.
- Add all the dressing ingredients to a large bowl. Mix until combined.
- To the bowl add the salad ingredients. Mix until combined.
- Taste to see if you want to add more vinegar or salt. If you add more of either just add ⅛ of a cup or an ⅛ of a teaspoon at a time.
- Top with basil. Serve and enjoy.
Notes
You can keep the leftovers in the fridge for up to 4 to 5 days. Over time in the fridge the the pasta can get dry so you may want to add more dressing to the salad.
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