Tortellini Pasta Salad
User Reviews
5
Tortellini Pasta Salad
Description
This pasta salad uses fresh refrigerated cheese tortellini cooked to tender or al dente according to preference. After draining, the tortellini is combined with an assortment of chopped vegetables such as tomatoes, bell peppers, onions, broccoli, olives, and greens alongside sharp cheddar, mozzarella, or feta cheeses, and a sprinkling of parmesan and black pepper for seasoning.
The homemade Italian dressing made with extra virgin olive oil, white vinegar, Italian seasoning, garlic powder, salt, and black pepper provides a zesty, herbaceous coating that marinates the salad when refrigerated. The chilling step allows the tortellini and veggies to soak in the flavor and the dressing softens the dry herbs, enhancing the overall taste.
This salad serves as a refreshing side dish or light main during warmer months and can be adjusted by changing the vegetables and cheeses for variety. Additional dressing can be added just before serving to refresh the flavors and add moisture.
Notes estimate nutrition based on ingredient choices, useful for dietary planning.
Ingredients
- 9-10 oz cheese tortellini (the fresh refrigerated variety)
- 1-2 cups vegetable chopped
- ¼ cup cheese sharp cheddar, mozzarella, feta, of choice
- 1-2 tsp Parmesan Cheese finely grated
- salt to taste
- black pepper to taste
TASTY VEGGIE OPTIONS
- tomato
- bell pepper
- red onion
- sweet mini peppers
- broccoli
- artichokes marinated
- sweet corn
- avocado chopped
- banana peppers
- cucumber
- olive
- 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 black pepper freshly ground
Instructions
- Bring a medium pot of water to a boil.
- Add your tortellini and reduce heat to gently cook the pasta, according to package instructions, to either tender or al-dente.
- Once you think they're done, grab a noodle to taste-test and remove from heat.
- Strain/drain in a colander and pour into a medium-large serving bowl.
- Toss in your chopped veggies and cheeses and pour the dressing [see below for instructions] over the noodles.
- 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.
- 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.
- 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
- Adjust vegetable and cheese selections based on preference or availability for customized flavor and texture.
- Allow the salad to chill and marinate to enhance flavor melding between the dressing, tortellini, and vegetables.
- Additional dressing can be drizzled before serving to refresh the salad and add moisture.
- Consider nutrition estimates to tailor portions or ingredients to dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% 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.
User Reviews
Overall Rating
5
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