Tortillini Salad

Jessica Kaloustian


This is a very easy make ahead recipe. I make it the night before and refrigerate overnight. Perfect for potlucks where it's always a hit.


★★★★★ 1 vote

10 Min
20 Min


  • 7 oz
    small jar of roasted red peppers sliced thinly
  • 6 oz
    can of small black olives drained
  • 14 oz
    can of quartered artichoke hearts in water drained
  • 15 1/2 oz
    can of cannelli beans drained and rinsed
  • 1
    whole scallion sliced thinly
  • 1 Tbsp
    grated pecorino romano cheese
  • 1 lb
    cheese tortillini (fresh or dried)
  • 1 small bottle
    newman's own light red wine vinegar and olive oil dressing (more or less to taste)

How to Make Tortillini Salad


  1. Bring a pot of water to a boil. Add tortillini. Cook according to directions.
  2. While tortillini are cooking, slice roasted red peppers and scallion.
  3. When the tortillini are done, drain in a colander and put into a large bowl.
  4. Add all other ingredients and mix well. Refrigerate at least one hour; preferably overnight.

Printable Recipe Card

About Tortillini Salad

Course/Dish: Pasta Sides
Other Tag: Quick & Easy

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