Servings: 8 to 10 Servings
Tortellini Pasta Salad Recipe
A beautiful combination of green salad and pasta salad with a twist! This tortellini pasta salad recipe is a fresh new take on classic pasta salad!
Ingredients
- 16 to 18 ounces refrigerated gluten-free tortellini noodles 2 packages*
- 5 ounces Spring greens or leafy greens of choice
- 2 cups cherry tomatoes halved
- ⅔ cup kalamata olives or black olives chopped
- 1/2 cup red onion thinly sliced
- 1 cup feta cheese crumbles
- 1 cup sun-dried tomatoes drained
- ⅓ cup shaved parmesan cheese
- 1/2 cup Italian Dressing or more to taste
- 2 Tbsp fresh parsley finely chopped
Optional Additions:
- ½ cup homemade or store-bought pesto sauce
- ½ cup pine nuts
Instructions
- Cook the tortellini pasta according to the package instructions. Note: I typically cook them for 1 to 2 minutes less than what is indicated on the package directions for the best results to ensure they are slightly al dente and don’t fall apart easily. Once the tortellini are cooked, drain them into a colander and rinse them with cold water. Set aside until ready to use.
- Transfer all of the salad ingredients to a large bowl. Pour in the salad dressing and toss until everything is well combined. Add in the cooled cooked tortellini pasta and gently toss the salad again until the pasta is integrated into the green salad.
- Serve tortellini salad alongside your main entrée and enjoy!
Notes
*Use any regular tortellini noodles if you aren't gluten-free. I recommend using a cheese tortellini for the tastiest result!
Store leftover tortellini salad in an airtight container in the refrigerator for up to 5 days. Note: If you know there will be leftovers, I recommend adding the spring greens just before eating the salad so that you don’t end up with wilted lettuce in your leftovers.
Just like all pasta salad recipes, this Italian tortellini salad tastes even better as it sits!
Nutrition
Serving: 1Serving (of 10), Calories: 420kcal, Carbohydrates: 27g, Protein: 13g, Fat: 29g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Cholesterol: 20mg, Sodium: 1541mg, Fiber: 4g, Sugar: 7g