I absolutely adore this tortellini pasta salad recipe because it’s a lifesaver for potlucks, cookouts, or even a simple lunch12. It’s incredibly easy to make, packed with fresh ingredients, and the flavors are just amazing13. The cheese tortellini takes this salad to the next level, making it heartier and tastier than your average pasta salad2. Trust me, once you try it, you’ll be hooked!
- : 15 minutes
- : 10 minutes
- : 6-8 servings
- : Ready in under 30 minutes!17
- : Easily customizable with your favorite veggies and proteins2.
- : Perfect for any gathering3.
- : The combination of cheese tortellini, fresh veggies, and tangy dressing is irresistible34.
- 18 ounces cheese tortellini or vegan tortellini1
- ½ teaspoon salt, for pasta water2
- Italian Dressing1
- 2 cups halved cherry tomatoes1
- 1 seedless cucumber, peeled and sliced into ½-inch rounds, then quartered2
- 1 (14-ounce) can artichoke hearts, drained and chopped12
- 1 cup cooked white beans, drained and rinsed1
- ½ cup thinly sliced red onion1
- 5 pepperoncini, stemmed and chopped1
- 2 cups fresh arugula1
- 1 cup fresh basil, torn, plus more for garnish1
- Parmesan or pecorino cheese, optional1
- Red pepper flakes, optional1
- ½ cup extra-virgin olive oil2
- ½ cup red wine vinegar2
- 3 tablespoons grated Parmesan cheese2
- 4 garlic cloves, minced2
- 2 teaspoons dried onion powder2
- 1 tablespoon dried Italian seasoning2
- Salt and pepper to taste2
- : Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking1. Let it cool1.
- : While the tortellini is cooking, halve the cherry tomatoes, quarter the cucumber, chop the artichoke hearts, slice the red onion, and chop the pepperoncini12.
- : In a jar, combine extra-virgin olive oil, red wine vinegar, grated Parmesan cheese, minced garlic, dried onion powder, Italian seasoning, salt, and pepper. Shake well to combine2.
- : In a large bowl, combine the cooled tortellini, tomatoes, cucumber, artichokes, white beans, red onion, and pepperoncini12.
- : Pour half the dressing over the salad and toss gently to combine. Add the arugula and basil, and toss again1.
- : Season to taste with salt and pepper. If you like, sprinkle in some Parmesan cheese and red pepper flakes1. Add more dressing as desired. Garnish with fresh basil1.
- : Serve as a hearty vegetarian lunch or light dinner.
- : Perfect alongside grilled chicken, fish, or burgers.
- : A guaranteed hit at any gathering13.
- : Include salami, mozzarella pearls, or grilled chicken for extra heartiness24.
- : Feel free to add other vegetables like bell peppers, spinach, or olives34.
- : Experiment with different cheeses like feta or pecorino14.
- : Try a sun-dried tomato dressing or a pesto for a unique twist17.
This salad can be stored in the fridge for up to 4 days1. Just make sure to keep it in an airtight container to maintain its freshness.
- Absolutely! This salad tastes even better after the flavors have had time to meld. I recommend making it a few hours in advance or even the day before serving24.
- Yes, frozen tortellini works great in this recipe. Just cook it according to the package instructions23.
- Yes, as long as you use cheese tortellini. To make it vegan, use vegan tortellini1.
- Calories: 400-450
- Protein: 15-20g
- Carbohydrates: 45-50g
- Fat: 20-25g
Note: Nutritional information may vary based on specific ingredients and serving size.Enjoy this delightful tortellini pasta salad! I hope you love it as much as I do!
