Tortellini Salad with Garden Vegetables
Brighten your table with this vibrant Tortellini Salad with Garden Vegetables, a perfect blend of tender cheese-filled tortellini and crisp, colorful produce. This easy-to-make salad features cherry tomatoes, crunchy cucumbers, sweet red bell peppers, and tangy black olives, all tossed in a zesty homemade vinaigrette made with olive oil, red wine vinegar, and Dijon mustard. Infused with Italian seasoning and fresh parsley, this wholesome dish is a burst of summer flavors in every bite. Ready in just 30 minutes, this versatile recipe works as a refreshing side dish, a light lunch, or a crowd-pleasing addition to any gathering. Serve it chilled or at room temperature to let the flavors truly shine. Perfect for meal preps and packed with fresh ingredients, this tortellini salad will quickly become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 oz cheese tortellini
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup black olives
- 2 tbsp fresh parsley
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 0.5 tsp garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions, typically 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
While the tortellini cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and roughly chop the fresh parsley. Place all the vegetables in a large mixing bowl.
Slice the black olives into rounds, if not already pre-sliced, and add them to the bowl with the vegetables.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, and black pepper to create the dressing.
Add the cooked and cooled tortellini to the bowl with the vegetables. Drizzle the dressing over the salad.
Toss all the ingredients gently until everything is well coated in the dressing.
Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 17.6 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 669 mg | 51% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1199 mg | 26% | |
*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.
