Description
This Garden Tortellini Pasta Salad is a fresh and vibrant dish packed with cheese tortellini, crisp vegetables, and zesty lemon dressing. It’s the perfect summer salad, ideal for potlucks, picnics, or a light weeknight dinner. Keywords: garden tortellini pasta salad, cold pasta salad, vegetarian pasta salad, summer tortellini salad.
Ingredients
250g cheese tortellini
1 cup cherry tomatoes
1 cup diced cucumber
1 red bell pepper
1/3 cup thinly sliced red onion
1/3 cup chopped black olives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Bring a pot of salted water to a boil and cook the tortellini according to package directions until just al dente. Drain and rinse with cold water. Let it cool completely.
2. While pasta cools, prepare vegetables: halve the cherry tomatoes, dice cucumber and red bell pepper, slice red onion, and chop olives and herbs.
3. In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
4. In a large bowl, combine cooled tortellini, vegetables, herbs, and dressing. Gently toss to coat evenly.
5. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
Notes
Use al dente tortellini for best texture.
Let salad chill before serving to enhance flavor.
Drizzle extra olive oil if it dries out in the fridge.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: No-cook after boiling
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 generous bowl
- Calories: 310
- Sugar: 3g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg