Summer Tortellini Salad
Bright, fresh, and bursting with Mediterranean-inspired flavors, this Summer Tortellini Salad is the ultimate warm-weather dish. Perfectly tender cheese-filled tortellini is tossed with vibrant cherry tomatoes, crisp cucumber, sweet red bell pepper, tangy kalamata olives, and aromatic fresh basil. All of this is brought together with a zesty homemade vinaigrette made from olive oil, red wine vinegar, Dijon mustard, and a hint of honey, creating a medley of bold, refreshing flavors. Topped with savory grated Parmesan cheese, this salad is ideal for picnics, barbecues, or a light yet satisfying lunch. Ready in just 30 minutes and served chilled, this colorful tortellini pasta salad is a showstopper that captures the essence of summer on every plate.
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Recipe Information
Ingredients
- 16 ounces cheese-filled tortellini
- 2 cups cherry tomatoes
- 1 medium cucumber
- 1 red bell pepper
- 0.5 cup kalamata olives
- 0.5 red onion
- 0.25 cup fresh basil leaves
- 0.25 cup grated Parmesan cheese
- 0.25 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 teaspoon honey
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the cheese-filled tortellini according to the package instructions, usually about 7-10 minutes. Drain and rinse under cold running water to cool completely. Set aside.
While the tortellini cooks, prepare the vegetables. Halve the cherry tomatoes. Peel the cucumber, remove seeds if necessary, and dice it into small chunks. Dice the red bell pepper and thinly slice the red onion. Roughly chop the fresh basil leaves.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, dried oregano, salt, and black pepper to create the dressing. Adjust seasoning to taste.
In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, cucumber, red bell pepper, kalamata olives, red onion, and chopped basil. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Sprinkle grated Parmesan cheese over the salad and toss lightly once more.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 3913 mg | 170% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 27.6 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 946 mg | 73% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1671 mg | 36% | |
*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.
