Italian Tortellini Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
8
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Calories
304 kcal
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Course
Side Dish, Main Course, Salad
Italian Tortellini Salad
Description
This salad features refrigerated cheese tortellini cooked al dente and cooled under cold water to halt cooking. It is mixed with halved cherry tomatoes, diced salami, red and green bell peppers, finely chopped red onion, shredded Parmesan, and fresh parsley. Italian dressing binds the ingredients for a balanced taste of creaminess, saltiness, and acidity.
The combination offers varying textures from chewy tortellini, crisp vegetables, and tender salami pieces. The salad is refrigerated for at least one hour before serving so the pasta soaks up the dressing and the flavors integrate fully.
Serve chilled as a side dish for summer meals or picnics, or as a light main course. It pairs well with grilled meats or sandwiches.
Soaking strong onions in cold water can reduce their pungency. Adjust dressing quantity to preference because the pasta absorbs it over time. Leftovers keep well refrigerated in an airtight container for up to 5 days.
Ingredients
- 18 ounces cheese tortellini refrigerated
- 1 cup Italian dressing homemade or store-bought, more as needed
- 1 cup cherry tomato halved
- ¾ cup salami diced
- ⅓ cup red onion diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 2 tablespoons Parmesan Cheese shredded
- 1 tablespoon parsley chopped, fresh
Instructions
- Cook the tortellini in a large pot salted water al dente according to package directions.
- Once cooked, drain well and rinse under cold water to cool and stop from cooking.
- In a large bowl, combine cooled tortellini, tomatoes, salami, onion, bell pepper, Parmesan, and parsley. Add the dressing and toss well to mix.
- Refrigerate for at least 1 hour before serving. If desired, garnish with additional Parmesan cheese before serving.
Notes
- Any color bell peppers can be used depending on availability and preference.
- If red onion is strong, soak in cold water before mixing to mellow flavor.
- Do not overcook tortellini; cook just until al dente to maintain texture in salad.
- Prepare other ingredients while the pasta cooks to save time.
- Dress salad generously as tortellini will absorb the dressing while chilling.
- Optional additions include marinated artichoke hearts, pitted olives, and sundried tomatoes for extra flavor.
- Store salad in an airtight container in the fridge for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304 | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 800mg | 33% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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