Cold Tortellini Pasta Salad Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
12
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Calories
269 kcal
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Course
Main Course
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Cuisine
Italian
Cold Tortellini Pasta Salad Recipe
Description
The Cold Tortellini Pasta Salad Recipe starts with cooking tortellini just shy of package directions to retain chewiness, then rinsing in cold water to cool and prevent sticking. Tossing the cooked pasta with a little olive oil helps maintain separation. A vibrant dressing of blended basil leaves, olive oil, red wine vinegar, garlic, and salt brings herbal and acidic notes to the salad.
Broccoli florets, halved grape tomatoes, chopped piquillo peppers, and scallions add crunch and savory layers, while crumbled feta cheese provides a creamy, salty contrast. The salad is tossed gently to keep the textures distinct and evenly coated with dressing. Seasoning with salt and pepper is adjusted after assembling for balanced flavor.
This salad can be prepared ahead of time and refrigerated for up to a week, allowing the flavors to meld nicely. It pairs well as a side with grilled meats, or can be enjoyed on its own as a light, refreshing dish during warmer days.
Ingredients
- 20 ounces tortellini cheese or spinach, refrigerated
- 3 cups broccoli florets small
- 1 pint grape tomato halved, or cherry tomato
- 3/4 cup piquillo pepper chopped (or roasted red peppers, jarred
- 1/2 cup scallions chopped
- 1/2 cup feta cheese crumbled
- 1/2 cup olive oil
- 1/3 cup basil leaves packed, fresh
- 1/4 cup red wine vinegar
- 1 clove garlic
- salt and pepper
Instructions
- Set a large pot of salted water on the stove top. Bring to a boil. Stir in the tortellini and cook just under the set package instruction timeframe, about 5-6 minutes. Drain and rinse in cold water. Then toss with 1 teaspoon of olive oil so they don't stick together.
- Place the basil leaves, remaining olive oil, red wine vinegar, garlic, and 1/2 teaspoon salt to the blender. Cover and puree until smooth.
- Pour the tortellini, broccoli florets, tomato halves, chopped peppers, and scallions into a large salad bowl. Drizzle the dressing over the top and toss to coat. Then gently mix in the feta cheese. Taste, then salt and pepper as needed.
Notes
- Make the salad in advance and refrigerate up to one week to allow flavors to develop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 269kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 353mg | 15% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 41.5mg | 46% |
| Calcium | 116mg | 12% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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