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5.0 from 69 votes

Tortellini Pasta Salad

This addictive Tortellini Pasta Salad is tossed with a flavorful homemade dressing and is sure to vanish quickly at your next party or BBQ!

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 4 servings
Calories: 390 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 9-10 oz cheese tortellini (the fresh refrigerated variety)
  • 1-2 cups chopped veggies
  • ¼ cup cheese of choice (sharp cheddar, mozzarella, feta)
  • 1-2 tsp finely grated Parmesan cheese
  • salt and pepper to taste
TASTY VEGGIE OPTIONS
  • tomatoes
  • bell peppers
  • red onion
  • sweet mini peppers
  • broccoli
  • marinated artichokes
  • sweet corn
  • chopped avocado
  • banana peppers
  • cucumber
  • olives
  • broccoli
  • spinach
  • arugula
  • kale
HOMEMADE ITALIAN DRESSING
  • ¼ cup extra virgin olive oil
  • 3 TBSP white vinegar
  • 1 TBSP Italian seasoning blend (Mrs. Dash is my favorite!)
  • ½ TBSP garlic powder
  • ¼ tsp salt
  • ⅛ tsp freshly ground black pepper

Instructions

    Cup of Yum
  1. Bring a medium pot of water to a boil.
  2. Add your tortellini and reduce heat to gently cook the pasta, according to package instructions, to either tender or al-dente.
  3. Once you think they're done, grab a noodle to taste-test and remove from heat.
  4. Strain/drain in a colander and pour into a medium-large serving bowl.
  5. Toss in your chopped veggies and cheeses and pour the dressing [see below for instructions] over the noodles.
  6. Cover the bowl and refrigerate to chill the pasta and allow the flavors from the dressing to soak into the salad. It acts almost as a marinade and infuses the noodles, veggies and cheese with flavor.
  7. When you're ready to dig in, feel free to drizzle a little extra dressing over the top and dust the entire bowl with parmesan romano cheese and dig. on. in.
  8. For the dressing: Whisk all ingredients together and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning. After letting it set, whisk once more and pour over your salad! It should keep in your fridge for about a week, if needed. If you're making this salad to serve the following day [it tastes awesome the next day!] feel free to follow my lead and make extra dressing so you can drizzle some extra over the salad just before serving.

Notes

  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras or swaps and enjoy!

Nutrition Information

Calories 390kcal (20%) Carbohydrates 30g (10%) Protein 14g (28%) Fat 24g (37%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 39mg (13%) Sodium 521mg (22%) Potassium 85mg (2%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 190IU (4%) Vitamin C 1mg (1%) Calcium 220mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 390

% Daily Value*

Calories 390kcal 20%
Carbohydrates 30g 10%
Protein 14g 28%
Fat 24g 37%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Cholesterol 39mg 13%
Sodium 521mg 22%
Potassium 85mg 2%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 190IU 4%
Vitamin C 1mg 1%
Calcium 220mg 22%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.