Description
This vibrant, chilled Italian Tortellini Pasta Salad combines tender cheese-filled tortellini with crisp vegetables and a zesty herb vinaigrette. A perfect balance of creamy and fresh flavors, it’s ideal for summer meals, potlucks, or a light dinner. Vegetarian-friendly with no pork or alcohol, it offers a delightful Mediterranean twist on a classic pasta salad.
Ingredients
200g vegetarian tortellini (cheese-filled)
1 ½ cups cherry tomatoes, halved
1 red bell pepper, julienned
1 cup cucumber, diced
½ cup red onions, thinly sliced
½ cup mozzarella pearls
¼ cup olive oil
2 tbsp apple cider vinegar
Juice of 1 lemon
1 tsp dried basil
g tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Fresh basil leaves for garnish
Instructions
Bring a pot of salted water to a boil
Cook tortellini according to package directions until al dente
Remove and run under cold water to stop cooking
In a large bowl, combine tortellini, cherry tomatoes, bell pepper, cucumber, and red onions
In a separate bowl, whisk together olive oil, vinegar, lemon juice, basil, oregano, garlic powder, salt, and pepper
Pour dressing over pasta-salad mixture and toss until evenly coated
Taste and adjust seasoning if needed
Garnish with fresh basil and serve chilled
Notes
Use fresh herbs like chopped basil or parsley for extra flavor
Add avocado for a creamy twist
Storage: Keep refrigerated in an airtight container for up to 2 days
Replace tortellini with bowtie or farfalle pasta for variety
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg