Lillian Russo Recipe

Easy Tortellini Salad

By Lillian Russo Lilliancooks


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


Recipe Rating:
 14 Ratings
Serves:
12
Prep Time:
Cook Time:
Cooking 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
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Directions Step-By-Step

1
In a small bowl or jar, mix together the salad dressing ingredients and set aside.
2
Cook both tortellini packages according to the package directions, al dente.
3
Drain and cool completely, and set aside.
4
In a large salad serving bowl, mix together the artichoke hearts, tomatoes, olives, red onion and carrots.
5
Then add in all the cooled tortellinis and toss well.
6
Shake or wisk to salad dressing very well and immediately pour the entire amount over the tortellini salad. Toss til evenly coated.
7
Refigerate 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
  • Comments

  • 1-5 of 86
  • user
    Donna Brown gabbiegirl - Jul 23, 2010
    Yummm, looks wonderful!
  • user
    Juliann Esquivel Juliann - Jul 23, 2010
    Hi Lillian this looks so good, cool and refreshing. I am going to try this one. Should be great on a hot afternoon. My kids love tortellini, sometimes I add to my soups. Thanks for sharing.
  • user
    Lillian Russo Lilliancooks - Jul 24, 2010
    Thank you both!

    Ooops...I forgot to mention the chopped parsley! It gives this salad even more color! I just added it to the ingredients!
  • user
    Donna Brown gabbiegirl - Jul 26, 2010
    It was sooo good in this 100 degree heat!
  • user
    Rene Palmer slinky789 - Jul 27, 2010
    I tried this tonight and man was it amazing! I couldn't find the tortellini, so I subbed ravioli. Also, instead of using oregano in the dressing, I used dried basil (I'd run out of oregano). Then at the end, I used fresh basil from my garden instead of the fresh parsley. It was fantastic! I'm already telling my friends that I want to do a pasta salad throwdown! ha ha