Description
This Zesty Italian Tortellini & Veggie Pasta Salad is a vibrant, flavorful dish perfect for a quick lunch, picnic, or side at dinner. Combining cheesy tortellini with fresh vegetables and a tangy Italian dressing, it’s a refreshing and colorful salad that’s easy to prepare and sure to please any crowd.
Ingredients
Scale
Pasta
- 12 oz cheese tortellini
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil, chopped
Dressing & Seasoning
- 1/2 cup Italian dressing (store-bought or homemade)
- Salt and pepper, to taste
Instructions
- Cook tortellini: Prepare the cheese tortellini according to the package instructions. Once cooked, drain the pasta and rinse under cold water to cool it down quickly and prevent sticking.
- Combine ingredients: In a large bowl, add the cooled tortellini along with cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, sliced black olives, and chopped fresh basil.
- Add dressing: Pour the Italian dressing over the combined ingredients and gently toss the salad to ensure everything is evenly coated with the dressing.
- Season: Add salt and pepper to taste, adjusting the seasoning according to your preference.
- Chill: Place the salad in the refrigerator and chill for at least 30 minutes to allow the flavors to meld together beautifully.
- Serve: Serve the pasta salad cold or at room temperature for a refreshing and tasty dish.
Notes
- For a vegan version, substitute cheese tortellini with a plant-based alternative and use a vegan Italian dressing.
- To make this salad ahead, prepare and chill up to 4 hours before serving.
- Add grilled chicken or shrimp for extra protein if desired.
- Use fresh herbs like parsley or oregano in addition to or instead of basil for varied flavor.
- Store leftovers covered in the fridge for up to 2 days.
