Low Sodium Tortellini Pasta Salad
Bursting with vibrant colors and fresh flavors, this Low Sodium Tortellini Pasta Salad is a healthy twist on a classic favorite. Perfect for those monitoring their sodium intake, this dish features tender low-sodium cheese tortellini tossed with crisp cucumbers, juicy cherry tomatoes, crunchy red bell peppers, and briny black olives. Elevated with the aromatic punch of fresh basil and a zesty homemade dressing made from olive oil, red wine vinegar, garlic, and salt-free Italian seasoning, this pasta salad is both heart-smart and irresistibly delicious. Ready in just 25 minutes, it’s a quick and easy recipe ideal for picnics, potlucks, or make-ahead lunches. Serve it chilled for a refreshing, guilt-free summertime meal that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 12 ounces Low sodium cheese tortellini
- 1.5 cups Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 medium Red bell pepper, diced
- 0.5 cup Black olives, sliced (low sodium, rinsed)
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh basil, chopped
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning (salt-free)
- 0.25 teaspoon Ground black pepper
Instructions
Cook the low sodium cheese tortellini according to the package instructions. Be sure not to add any salt to the cooking water. Once cooked, drain and rinse under cool water to stop the cooking process. Set aside to cool completely.
While the tortellini is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the olives, and finely chop the red onion. Chop the fresh basil and set aside.
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt-free Italian seasoning, and ground black pepper to create the dressing.
In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red bell pepper, black olives, red onion, and fresh basil.
Pour the dressing over the tortellini and vegetables, and gently toss until everything is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a quick toss and adjust the seasoning if needed, keeping the low sodium guideline in mind. Serve chilled and enjoy!
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 22.1 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1841 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
