Description
This Tortellini Salad is a fresh, vibrant, and easy-to-make pasta salad perfect for picnics, potlucks, or summer meals. Filled with cheesy tortellini, cherry tomatoes, cucumbers, fresh herbs, and tossed in a zesty Italian dressing.
Ingredients
- 1 (20-ounce) package refrigerated cheese tortellini
- 1 1/2 cups halved cherry tomatoes
- 1 cup chopped Persian cucumbers
- 1 cup cooked chickpeas, drained and rinsed
- 1/2 cup diced red bell pepper
- 1/2 cup thinly sliced red onion
- 1/2 cup chopped kalamata olives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 teaspoon sea salt, more to taste
- Freshly ground black pepper
- Italian dressing (see linked recipe or use store-bought)
Instructions
- Cook the tortellini according to the package instructions. Drain and rinse under cold water to cool.
- Transfer the cooked tortellini to a large bowl. Add the cherry tomatoes, cucumbers, chickpeas, red bell pepper, red onion, olives, parsley, and basil.
- Drizzle with Italian dressing and toss to combine.
- Season with salt and freshly ground black pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- This salad can be made up to a day ahead—just add the fresh herbs and dressing shortly before serving.
- Customize with your favorite vegetables or add grilled chicken for extra protein.
- Use gluten-free tortellini to make it gluten-free.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
