Tortellini Pasta Salad Recipe
This Garden Fresh Tortellini Pasta Salad is loaded with fresh veggies and seasoned with a flavorful homemade Italian dressing! This cold tortellini pasta recipe is perfect for summertime picnics and backyard gatherings.
Servings: 6 servings
Ingredients
- 8 oz fresh tortellini pasta cheese or filling of choice
- 2 baby cucumber chopped small
- 1/2 red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 cup crumbled feta cheese
- 1 handful fresh basil chopped
Italian Dressing
- 2 tbsp olive oil
- 1 lemon juiced
- 1 tsp dijon mustard
- 1 tsp oregano
- 1 pinch sea salt and pepper to taste
Instructions
- Cook tortellini according to package instructions. I recommend cooking for 1-2 minutes less than recommended, so the tortellini can hold their shape better and the dish will last longer.
- Meanwhile chop the onion, tomatoes, cucumber and add to a large bowl.
- In a small glass bowl whisk the Italian dressing. Set aside
- When tortellini is done cooking and cooled, add to the bowl along with oil dressing and fold to combine.
- Serve at room temperature or cold. Leftovers can be refrigerated and will taste amazing for up to 3 days!
Nutrition
Calories: 222kcal | Carbohydrates: 24g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 328mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 307IU | Vitamin C: 19mg | Calcium: 147mg | Iron: 2mg