Italian Tortellini Salad
Tri-color tortellini pasta, deli meats and cheeses, plus a variety of vegetables. This Italian Tortellini Salad is delicious!
PRINTABLE RECIPE HERE:
How To Make Italian PASTA SALAD with Homemade ITALIAN DRESSING
This Italian pasta salad recipe is loaded with fresh and colorful vegetables, cheese, salami, and homemade Italian dressing. Toss with your favorite pasta to create an unforgettable dish.
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ITALIAN PASTA SALAD INGREDIENTS:
►8 oz Rotini Pasta (can also use tri-color)
►6 oz Salami, sliced into strips
►10 oz Cherry tomatoes, halved (3 cups or 1 pint)
►1/2 English Cucumber, diced
►1/2 medium Red Onion, diced
►8 oz Fresh Mozzarella Pearls (or mozzarella balls halved)
►1/2 cup Black Olives, pitted and sliced
►1/2 cup Kalamata olives, pitted and halved
►1/2 cup Roasted Red Peppers, coarsely chopped
►1/3 cup parsley, finely chopped
►1 cup Italian Dressing
ITALIAN DRESSING INGREDIENTS:
►½ cup extra virgin olive oil
►3 Tbsp white wine vinegar
►1/4 cup Parmesan cheese, finely grated
►1 Tbsp mayonnaise
►1 tsp granulated sugar
►1 garlic clove finely grated or pressed
►1/2 tsp dried oregano
►1/2 tsp dried parsley
►1/2 tsp dried basil
►3/4 fine sea salt or added to taste
►1/2 tsp black pepper or to taste
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Pampered Chef Garden Veggie Tortellini Salad - Cook with Margaret
Check out the Pampered Chef Summer 2022 Products here:
GARDEN VEGGIE TORTELLINI SALAD
INGREDIENTS
1 pkg (12 oz/350 g each) dried cheese-filled tortellini
½ cup (125mL) olive oil
¼ cup (60 mL) white wine vinegar
3 tbsp (45 mL) GARDEN VEGETABLE DIP MIX
1 bell pepper, seeded and quartered
½ seedless cucumber, halved
1 cup (250 mL) cherry tomatoes, halved
1 pkg (6 oz/175 g) crumbled feta cheese
Optional: sliced black olives
DIRECTIONS
Cook the tortellini according to the package directions.
While the pasta is cooking, whisk together the oil, vinegar, and GARDEN VEGETABLE DIP MIX in the 2.5-QT. COOL & SERVE BOWL or a large bowl; set aside.
Place 2 bell pepper quarters on top of one another and place them into the chute of the RAPID-PREP MANDOLINE with the tapered part facing the blade; slice on the No. 3 thickness. Fry cut the cucumber on No. 5 thickness.
Add the peppers, cucumber, and tomatoes to the bowl with the dressing, and toss to coat.
When the pasta is finished cooking, drain it in a colander under cold water; gently toss to cool the pasta. Shake the excess water from the pasta.
Add the cooled pasta to the bowl along with the cheese and olives, if using. Gently toss to coat and combine.
Cover and refrigerate for at least 1 hour before serving.
Yield:
8-10 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 440 mg, Carbohydrate 21 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 8 g
Cook's Tips:
Slicing the bell pepper thinly mellows the flavor, so it doesn’t outshine the other ingredients.
Tortellini Salad with Asparagus and Tomato Pesto
Cast Iron Enameled Dutch Oven:
Enjoy making this refreshing and nutritious vegetarian summer salad. Tender cheese tortellini with Mozarella and Ricotta cheese, grape tomatoes, Zucchini, and crisp asparagus. Stirfy and add to the cooked pasta, tomatoes and freshly chopped basil. Toss with tomato basil pesto.
This post contains Affiliate links which means I receive a small commission if you make a purchase using the link.
Tortellini pasta salad
Hi guy's, it's been a while since my last tutorial. life has thrown us through a loop but i had a little time to film. it's not my normal diy's but i wanted to let you all know i'm still here and hopefully i can film some more tutorials. thank you all for your loyalty and patience. god bless and thank you for watching.
Italian Tortellini Salad
This Italian Tortellini Salad is sure to blow your company away with zesty flavor. Tortellini salad is a huge favorite with foodies looking for a light Italian lunch, and that's just what we're doing come summer time.
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