Garden Veggie Tortellini Pasta Salad
User Reviews
4.9
Garden Veggie Tortellini Pasta Salad
Description
Garden Veggie Tortellini Pasta Salad features fresh cheese tortellini paired with fresh spinach, green and red bell peppers, corn, grape tomatoes, and cubed cheddar cheese. The salad is dressed in a vinaigrette made from extra virgin olive oil, white wine vinegar, Italian herbs, garlic powder, and seasonings. Cooking the tortellini until tender then rinsing it cold helps stop cooking and prevents clumping. The fresh veggies add color, crunch, and sweetness, complementing the soft tortellini and mild cheddar cubes.
The homemade Italian dressing is shaken or whisked to combine and poured over the salad, allowing the pasta and vegetables to soak up the flavors. Chilling the salad enhances the overall taste and texture. Herbs like parsley or green onion garnish add freshness and optional additional flavor.
This salad is apt for making ahead and storing chilled. It pairs well with grilled meats, sandwiches, or as a light standalone dish for warm weather. The balance of fresh and mild cheese components makes it appealing to varied palates.
Use any Italian seasoning blend you like and adjust salt to taste, especially if your blend includes salt. Cheddar can be substituted or supplemented with Parmesan as preferred. Leftovers retain their texture and freshness well when drained of excess dressing and stored properly.
Ingredients
- 9 oz cheese tortellini fresh
- 9 oz spinach fresh
- 9 oz cheese tortellini fresh
- 1 green bell pepper
- 1 red bell pepper
- 1/2-1 cup corn (steamed from frozen/fresh or canned)
- 1 grape tomatoes heaping cup, includes cherry tomatoes
- 4 oz cheddar cheese cubed
- parsley to garnish (optional but delish!, and/or green onion
Easy Peasy Italian Dressing:
- ½ cup extra virgin olive oil
- ½ cup white wine vinegar
- 2 TBSP Italian seasoning blend (Mrs. Dash is my favorite!)
- ½ TBSP garlic powder plus extra to taste
- ½ tsp salt sea salt
- ¼ tsp black pepper
Instructions
- Bring a medium-large pot to boil over high heat and cook tortellini per package instructions.
- Tortellini Tip: when cooking fresh chilled tortellini, start with a rolling boil on high, add pasta, then decrease heat to medium-low simmer to prevent pasta breakage.
- While your pasta cooks, whisk together your dressing by combining the ingredients and whisk (or pop it in a mason jar and shake) until well combined. Ingredients will separate naturally, simply whisk/shake again before pouring and you're good to go!
- Chop your peppers and tomatoes and prep your corn. If using canned corn, simply drain and rinse. Fresh or frozen will require a quick steam and you're good to go!
- Once tortellini is tender and al-dente, strain in a colander and rinse briefly with cold water. Pour into a large bowl and add your veggies, cheese, parsley.
- Stir or shake dressing well and pour HALF the dressing over your salad. Cover and allow to chill. This step allows your pasta and veggies to soak up some of the delicious flavor from the dressing which almost acts as a marinade here.
- Ready to eat? Drizzle a little extra dressing over the salad (both will keep in an airtight container for approx. 4 days) and give it a taste. Add extra if desired or dive right in!
Notes
- Italian seasoning blends without added salt are recommended to control dressing saltiness; omit added salt if your blend includes salt.
- Cheddar cheese can be replaced or supplemented with Parmesan or other cheeses depending on preference.
- Reserve half the dressing to drizzle fresh on the salad if making ahead, to keep textures vibrant.
- Leftovers can be refrigerated, and the salad tastes great the next day once flavors have melded.
- Drain canned corn well; steam frozen or fresh corn before adding to the salad for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 390mg | 16% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 31.9mg | 35% |
| Calcium | 209mg | 21% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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