Description
This colorful Tortellini Salad is loaded with flavor from the fresh pasta and summer veggies, tossed with homemade balsamic vinaigrette. It's filling, satisfying, and incredibly quick easy to make — even if you're in a rush. In just 15 minutes, serve this easy side dish for al fresco dining or take to a big party or potluck!
Ingredients
- 1 package (9 ounces) cheese tortellini, fresh, frozen, or dried
- 2 cups cherry tomatoes, halved
- 1/4 cup black olives, sliced
- 1/4 cup red onion, chopped
- 1/2 red bell pepper, diced
- 1/2 cup canned cannellini beans, rinsed and drained
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
For the Italian dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar or white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- In a large pot of boiling water, add tortellini and cook until al dente according to the package instructions, about 3 minutes for fresh refrigerated tortellini, 5-7 minutes for frozen tortellini, and 10-12 minutes for dried tortellini. Drain and let cool for 10 minutes.
- In a small mixing bowl, add all the ingredients for the Italian dressing including olive oil, vinegar, lemon juice, mustard, Italian seasoning, black pepper, and red pepper flakes (if using). Stir well until smooth.
- In a large mixing bowl, add cooked tortellini, tomatoes, black olives, red onion, bell pepper, and cannellini beans.
- Stir in the Italian dressing and toss well.
- Sprinkle with cheese and parsley. You can serve immediately or store in the fridge up to 3 days
Notes
How to store: Store the Italian tortellini salad in an airtight container in the fridge for up to 3 days.
- Prep Time: 12 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Italian