Tortellini Pasta Salad
This easy-to-make cold tortellini pasta salad, with crisp fresh vegetables and a tangy red wine vinaigrette, is a delicious summer side dish.
Servings: 6
Calories: 628kcal
Ingredients
- 16 oz tri-color cheese tortellini
- 1 cup extra virgin olive oil
- ⅓ cup red wine vinegar more or less to your taste preference
- 2 tablespoon fresh lemon juice
- 1 cup cucumbers sliced and cut in half
- 1 cup cherry tomatoes cut in half
- 1 cup red onion diced
- ½ cup shredded carrots
- 1 cup chickpeas optional
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon Italian parsley (or basil) finely chopped for garnish
Instructions
- Start off by cooking the tortellini as the directions state you want to cook the tortellini al dente for your pasta salad
- Drain the pasta and place in a bowl drizzle olive oil over pasta and stir to combine thoroughly to keep the pasta from sticking together
- Let the pasta cool for 10-15 minutes prior to combining ingredients
- Drain and rinse the can of chick peas using a colander
- While the pasta is cooling start to prepare the vinaigrette for the pasta salad
- In a mixing bowl add the olive oil, red wine vinegar and lemon juice whisk together to combine thoroughly
- Add the salt, black pepper, garlic powder and Italian seasoning to the vinaigrette and whisk together to combine thoroughly
- Once the pasta has cooled add the cucumbers, tomatoes, red oinion, shaved carrots and chick peas to the mixing bowl with the pasta
- Pour half of the vinaigrette over the pasta and vegetables and stir to combine thoroughly
- Pour the remaining vinaigrette over the pasta salad and stir to combine thoroughly add salt and pepper to taste if needed
- Wrap with cling wrap and place in the refrigerator for at least one hour to allow time for the flavors to combine
- This can be made up to one day in advance, make sure to stir the tortellini pasta salad occasionally before serving
Notes
Can I change up the ingredients?
Absolutely! You can add red peppers, celery, little broccoli florets, or your favorite fresh veggies to the recipe. We used cherry tomatoes, but you can use grape tomatoes or dice whole fresh tomatoes.
If you're in the mood for an Italian tortellini salad, add diced salami, pepperoni, black olives, small fresh mozzarella balls, fresh basil, and a sprinkle of parmesan cheese to the recipe.
For a Greek tortellini salad, add kalamata olives and feta cheese to this flavorful side dish.
You can also add sun-dried tomatoes, green olives, artichokes hearts, pesto, grilled or roasted zucchini, eggplant, or asparagus tips.
What type of Tortellini should I use?
Most grocery stores sell refrigerated fresh tortellini, which is my first choice, but frozen as well as dried can also be used. Just make sure to follow the instructions for cooking on the package of whatever type you end up using.
If you'd rather not make the dressing, you can use your favorite balsamic vinaigrette or zesty Italian dressing to make this easy pasta salad.
You can also use balsamic vinegar to make the dressing; you may need more or less, depending on your tastes.
Grilled chicken or grilled shrimp can also be added for additional protein.
Nutrition
Calories: 628kcal | Carbohydrates: 47g | Protein: 15g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 29mg | Sodium: 732mg | Potassium: 266mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1991IU | Vitamin C: 12mg | Calcium: 146mg | Iron: 4mg