Vegetarian tortellini salad
20-minute vegetarian tortellini salad recipe! A crowd pleaser Italian tortellini pasta salad perfect for summer bbqs, potlucks, or picnics.
Servings 8 servings
Calories 359kcal
Ingredients
- 1 ½ pounds cheese tortellini
- ¼ cup finely diced red onion
- ¼ cup diced sun-dried tomatoes
- ¼ cup diced banana peppers
- ½ cup fresh mozzarella balls or chopped fresh mozzarella cheese
- ½ cup black olives
- ½ cup quartered artichoke hearts
- 1 large handful of chopped fresh basil
- ½ cup Italian dressing
- salt and pepper
Instructions
- Cook your tortellini according to package directions until al dente. Strain, rinse with cold water, and then pat the tortellini dry to remove excess liquid.
- While the tortellini is cooking, chop all of your pasta salad ingredients.
- Gently toss the tortellini with the remaining ingredients. through Italian dressing, until well combined. Season with salt and pepper to taste.
- Serve as is or refrigerate for a cold pasta salad.
Notes
- If you have a favorite recipe for homemade Italian dressing, go ahead and use that instead of bottled!
- I like this tortellini salad best when it's chilled, but wait to add the fresh basil until right before serving.
- Cook the pasta until just al dente. Make it's not overcooked or mushy.
- Add a handful or two of fresh baby arugula before serving for more greens.
- Feel free to use your favorite kind tortellini with your favorite filling.
- You can swap out the salad ingredients for ones that you like, for example the olives can be swapped for kalamatas, the banana peppers can be swapped for spicy peppers, etc.
- If you can't find bocconcini, go ahead and use fresh mozzarella cut into bite sized pieces.
Nutrition
Serving: 1cup | Calories: 359kcal | Carbohydrates: 42g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 747mg | Potassium: 153mg | Fiber: 4g | Sugar: 6g | Vitamin A: 249IU | Vitamin C: 8mg | Calcium: 168mg | Iron: 3mg