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


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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
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


  • 1Bring a pot of water to a boil. Add tortillini. Cook according to directions.
  • 2While tortillini are cooking, slice roasted red peppers and scallion.
  • 3When the tortillini are done, drain in a colander and put into a large bowl.
  • 4Add 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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