Easy Tortellini Salad

Lillian Russo

By
@Lilliancooks

This is my fresh tasting, flavorful, tortellini salad that is always a big hit at family gatherings!

Rating:
★★★★★ 14 votes
Comments:
Serves:
12
Prep:
20 Min
Cook:
10 Min
Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This isn't just your regular ol' pasta salad! The dressing is very light and the tortellini make for a very filling dish. You could easily serve this with some crusty bread and a nice salad for a lovely, light meal.

Ingredients

1-8 oz
pkg. spinach filled tortellini-dry type (ronzoni or barilla brand) not frozen
1-8 oz
pkg. 3 cheese tortellini-dry type also
1-6 oz
jar marinated artichoke hearts-cut into small pieces
1 pt
grape tomatoes-cut in half or 1 large beefsteak tomato seeded and diced
6 oz. can(s)
black pitted olives-drained and sliced
1/2
red onion-sliced thin
1/4 c
grated carrots
2 Tbsp
fresh parsley-chopped-as a garnish.
~~~~ my salad dressing ~~~~
1/2 c
apple cider vinegar
1/2 c
olive oil, extra virgin
3 oz
corn oil
1 Tbsp
sugar
1/4 tsp
black pepper
1/4 tsp
oregano, dried
1 tsp
salt

Step-By-Step

1In a small bowl or jar, mix together the salad dressing ingredients and set aside.
2Cook both tortellini packages according to the package directions, al dente.
3Drain and cool completely, and set aside.
4In a large salad serving bowl, mix together the artichoke hearts, tomatoes, olives, red onion and carrots.
5Then add in all the cooled tortellinis and toss well.
6Shake or wisk to salad dressing very well and immediately pour the entire amount over the tortellini salad. Toss til evenly coated.
7Refigerate a few hours or overnight. Toss again before serving. And add some chopped fresh parsley for even more color!

About this Recipe

Course/Dish: Pasta Sides, Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian