Description
This chilled Italian Tortellini and Veggie Pasta Salad brings bold flavor, nostalgic vibes, and garden-fresh crunch—perfect for BBQs, potlucks, or easy make-ahead lunches.
Ingredients
1 (20 oz) package cheese tortellini (fresh or frozen)
1 pint cherry tomatoes, halved
1 red bell pepper, diced
1 small red onion, thinly sliced
½ cucumber, chopped
½ cup Kalamata olives, sliced
1 cup steamed broccoli florets (optional)
½ cup homemade Italian dressing (or balsamic vinaigrette)
Fresh basil or parsley, chopped (for garnish)
Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook tortellini for 7–8 minutes until they float. Drain and rinse under cold water.
2. While pasta cooks, chop all vegetables and place in a large bowl.
3. In a jar, shake together olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and pepper to make a simple Italian vinaigrette.
4. Add cooled tortellini to veggies.
5. Pour dressing over salad and toss gently.
6. Chill for at least 30 minutes for best flavor.
7. Before serving, stir and adjust seasoning. Garnish with fresh basil or parsley.
Notes
Substitutions: Use spinach or tricolor tortellini for variety.
Add-ins: Crumbled feta, roasted peppers, artichokes, or toasted nuts.
Make-ahead: Store in airtight containers for up to 4 days.
Pro tip: Dress half before chilling, then toss with more vinaigrette just before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boil
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: tortellini salad, veggie pasta salad, summer side dish, potluck salad