Description
This vibrant Tortellini Pasta Salad combines the rich flavors of cheese tortellini with fresh vegetables and a zesty homemade dressing. Perfect for gatherings, picnics, or a light lunch, this colorful salad is not only delicious but also quick to prepare.
Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, chopped
- 1/2 red onion, sliced
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls
- 1/2 cup chopped turkey slices
- 2 cups baby spinach or arugula
- 1/2 cup extra virgin olive oil
- 1/4 cup apple vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook tortellini in salted water according to package directions until al dente. Drain and rinse under cold water.
- Prepare dressing by shaking olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper in a jar.
- Toss warm tortellini with half of the dressing and let cool for 10 minutes.
- Add vegetables and remaining ingredients to the bowl; pour over the rest of the dressing and toss gently.
- Cover and refrigerate for at least 2 hours before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For added crunch and flavor variations, consider including roasted vegetables or nuts like pine nuts or sunflower seeds. You can easily customize this salad by substituting other proteins or seasonal veggies based on your preferences.