Easy Tortellini Salad

★★★★★ 14 Reviews
Lilliancooks avatar
By Lillian Russo
from Long Island, NY

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

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
serves 12
prep time 20 Min
cook time 10 Min
method Stove Top

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
    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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How To Make

  • 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!
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