Easy Italian Tortellini Pasta Salad
This Italian pasta salad comes together quickly and can easily be made ahead of time. It is delightful with the summer veggies, olives, and fresh mozzarella bocconcini (bites). It is tossed with tortellini pasta and a lemon garlic dressing. A delicious classic with so many fresh ingredients. You are going to love it just as much as we do!
Servings: 6 servings
Ingredients
- 2 recipes Balsamic Garlic Vinaigrette or, 1 1/2 cups store bought dressing
- 1 pound cheese tortellini of choice
- 1 pint cherry tomatoes or mixed medley variety, cut in half
- 1 small can pre sliced black olives
- 1 cup orange bell pepper sliced into small pieces
- 1 cup shredded carrots
- 1 package fresh mozzarella balls cut in half
- ½ cup red onion diced
- 2 tablespoon fresh basil torn by hand
- 2 tablespoons pine nuts optional
- Salt and Pepper to taste
Instructions
- Bring a large pot of salted water to boil. Cook cheese tortellini according to al dente directions (do not overcook).
- In the meantime prepare vegetables. Add the tomatoes, bell pepper, olives, carrots, red onion, and basil to a large serving bowl. Toss to combine and cover with plastic wrap. Set aside.
- Drain the tortellini and add to a separate large bowl. Do not rinse. Add half of the vinaigrette dressing and toss to coat. Let cool about 10- 15 minutes.
- Then, add the veggies to the bowl with tortellini. Add the rest of the dressing and toss to combine.
- Add the mozzarella, and toss more to combine. Season with more salt and pepper, if desired. Serve at room temperature or cold. Sprinkle with pine nuts if desired. For maximum flavor let rest in the fridge 6 hours before serving.
Notes
Storage: Refrigerate in an airtight container 3-5 days.
Nutrition
Calories: 716kcal | Carbohydrates: 48g | Protein: 22g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 58mg | Sodium: 2134mg | Potassium: 390mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5274IU | Vitamin C: 52mg | Calcium: 359mg | Iron: 3mg
