Cold Italian Tortellini Pasta Salad

Tuesday, June 3, 2014
Italian Tortellini Pasta Salad is a favorite as a main dish or side from Serena Bakes Simply From Scratch.

Italian Cheese Tortellini Pasta Salad is great as a main course on a hot day or an easy side dish for a crowd. It's a go to cold pasta salad recipe and the homemade Italian dressing makes this so delicious after a few hours in the fridge.

I love the crunchy tomatoes, cucumber and bell peppers paired with artichoke hearts, olives and the cheese filled tortellini's then drizzled with an easy homemade italian dressing.

Once in awhile I'll also add a chopped chicken breast or salami but this dish is hearty enough on it's own.

We make Italian Tortellini Pasta Salad for an easy dinner when it's hot, or to take to all those summer barbecues that happen. 

Here's how I make it...


Italian Tortellini Pasta Salad cooked tortellini from Serena Bakes Simply From Scratch.

Cook 1 1/2 pounds Cheese Tortellini according to instructions.. I used a good quality refrigerated tortellini.

Once cooked cool tortellini under cold water.

If I'm in a hurry I place the tortellini a bowl of cold water with a cup and half of ice to chill the pasta as fast as possible. 

Drain well and place into a large bowl.

Italian Tortellini Pasta Salad dressing from Serena Bakes Simply From Scratch.

To make Italian dressing in a blender add 1/3 cup White Wine Vinegar, 2/3 cup Extra Virgin Olive Oil, 1 teaspoon Sea Salt, 1/2 teaspoon Black Pepper, 1/2 teaspoon Italian Seasoning, 1 clove Garlic, and 1/2 teaspoon Honey.

Blend until garlic is pureed and vinaigrette is creamy.


Add 1 1/2 cups Mozzarella Cheese (cubed), 1 Bell Pepper, 1 pound Grape Tomatoes, 6 ounce Black Olives (drained), 14 ounces Artichoke Hearts In Water (Drained), 1 whole English Cucumber and 1/2 whole Red Onion.

Cold Italian Tortellini Pasta Salad drizzle with dressing from Serena Bakes Simply From Scratch.

Drizzle half of vinaigrette over mixture and toss until well coated.

Cold Italian Tortellini Pasta Salad add spinach and more dressing from Serena Bakes Simply From Scratch.

Add 8 ounces Baby Spinach, and remaining dressing. Toss until well coated.

I forgot my onion so it was tossed it there too.

Cold Italian Tortellini Pasta Salad with Italian dressing is a summer time favorite for lunch, dinner or to take to your next bbq! Serena Bakes Simply From Scratch

Cold Italian Tortellini Pasta Salad can be eaten right away, but I highly suggest refrigerating for a few hours or overnight. It becomes amazing as the flavors meld.

A few other of my favorite Cold Italian Pasta Salads are:













Italian, Cold, Pasta, Salad, Dressing, Italian Dressing, Best, recipe, Cheese Tortellini, Tortellini, Vinaigrette, Artichoke, Olives, Tomatoes
Pasta Salad, Pasta, Salad, Recipe, Italian, Dressing, Dinner, Lunch, Side
Italian, American
Yield: 8 ServingsPin it

Cold Italian Tortellini Pasta Salad

Cold Italian Tortellini Pasta Salad with homemade Italian dressing is a family favorite from Serena Bakes Simply From Scratch.
5 out of 5 based on 7 ratings
prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients:


  • 1/3 cup White Wine Vinegar
  • 2/3 cup Extra Virgin Olive Oil
  • 1 clove Garlic, Minced
  • 1/2 teaspoon Honey
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Italian Seasoning
  • 1 1/2 pounds Fresh Cheese Tortellini
  • 1 whole Red Bell Pepper, Seeds Removed and Diced
  • 1 pound Grape or Cherry Tomatoes
  • 1/2 whole Red Onion, Diced
  • 1 whole English Cucumber, Diced
  • 6 ounces Black Olives, Drained
  • 14 ounces Artichoke Hearts In Water, Drained
  • 1 1/2 cups Mozzarella Or Provolone Cheese, Diced
  • 8 ounces Baby Spinach

instructions


  1. In a blender combine white wine vinegar, extra virgin olive oil, garlic, honey, sea salt, pepper, and italian seasoning. Blend until garlic is pureed and vinaigrette is creamy.
  2. Cook Tortellini according to directions. Drain and rinse under cold water until cool. Drain well.
  3. In a large bowl add cooked tortellini, bell pepper, tomatoes, red onion, cucumber, black olives, artichoke hearts, and cheese. Drizzle with half of dressing and toss until combined.
  4. Add spinach and remaining dressing. Toss until well coated.
  5. Refrigerate for 3 hours or overnight before serving.
calories
565
fat (grams)
32
carbs (grams)
51
protein (grams)
20
sugar (grams)
6
Created using The Recipes Generator

12 comments

  1. Beautiful pasta salad! Tortellini really makes this hearty. Love that you added spinach too.

    ReplyDelete
    Replies
    1. I love the spinach in it too! The kids don't realize what I'm up too with all the other goodies in there!

      Delete
  2. Love all the textures and colors in this, Serena! Yum!

    ReplyDelete
  3. I'm with Sandra and Jenni, great looking salad all the way to the homemade dressing! Thank you for visiting my place today, it was great to have you there.

    ReplyDelete
    Replies
    1. I love homemade dressing too, nothing else compares! Your so welcome for stopping by I love your page!

      Delete
  4. Oh my oh my! This looks amazing Serena! I need a fork please ;)

    ReplyDelete
  5. I love tortellini salads! Perfect for a picnic!

    ReplyDelete
  6. I make a salad that's so similar it's not funny and I've made it a few times a year for maybe 25 years. (I'm old, it's okay) I add matchstick carrots and that's the only difference. Yours is beautiful!

    ReplyDelete
  7. I love a good pasta salad, especially for a summer barbecue. This looks terrific, fantastic job Serena!

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete

Serena Bakes Simply From Scratch Copyright © 2011-2017 All Rights Reserved. Powered by Blogger.