Description
A refreshing and colorful tortellini salad combining cheesy pasta, fresh vegetables, and a zesty Italian dressing—perfect for picnics, potlucks, or a light lunch.
Ingredients
Units
Scale
- 1 (20 oz) package cheese tortellini, refrigerated or frozen
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella balls or cubes
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine cooked tortellini, cherry tomatoes, cucumber, red onion, olives, mozzarella, and parsley.
- Pour Italian dressing over the salad and toss to coat evenly.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Notes
- You can use any type of tortellini, such as spinach or meat-filled, depending on preference.
- For extra flavor, add pepperoni slices or grilled chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
