Tortellini Pasta Salad
This cold tortellini pasta salad is the perfect no-fuss summertime side dish to serve at your next family gathering. Cheese-filled tortellini is tossed with summer veggies, mozzarella, and salami then finished off with a drizzle of Italian dressing for a delicious summer tortellini salad your entire family will love.
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Servings: 8 servings
Calories: 459kcal
Equipment
- Large pot for boiling pasta
- Serving Spoon
Ingredients
- 20 oz package frozen tortellini 1 lb
- 1 cup prepared Italian Dressing
- 1 cup cucumber quartered and sliced
- 1 cup cherry tomatoes halved
- 6 ounce can black olives sliced in half
- 1 yellow bell pepper chopped
- 1 cup salami chopped
- 8 ounces pearl sized mozzarella balls
- Optional: Fresh Basil
Instructions
- Prepare tortellini according to package directions for al dente texture. Typically, this means boiling pasta for about 5 minutes.
- Drain the pasta and rinse under cool water.
- In a large bowl, combine the tortellini and ½ cup of the italian dressing. Stir until evenly coated.
- Add the remaining ingredients and stir until evenly distributed.
- Chill for at least one hour, then top with remaining ½ cup Italian dressing and fresh basil and serve.
Notes
Do not overcook the pasta. Cook the tortellini to al dente doneness.
Rinse the pasta in cold water after cooking to prevent overcooking.
Cut vegetables into even, bite-sized pieces.
Toss the pasta with the vegetables, cheese, and meat FIRST then add the dressing and toss again. This allows the dressing to get on EVERYTHING without overmixing.
Place herbs on top before serving, so they don't fall to the bottom.
Nutrition
Calories: 459kcal | Carbohydrates: 37g | Protein: 20g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 1273mg | Potassium: 182mg | Fiber: 4g | Sugar: 6g | Vitamin A: 227IU | Vitamin C: 32mg | Calcium: 224mg | Iron: 2mg
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