Summer Tortellini Pasta Salad
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Prep Time10 mins
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Cook Time10 mins
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Serving4
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Ready In20 mins
I have made this quite a few times, using whatever fresh vegetables I happen to have on hand at the time. This time I used English cucumber, black olives, arugula, roasted red peppers, avocado, and mozzarella pearls. Some other wonderful ingredients that work so well in this salad are red onion, cherry tomatoes, bell peppers, Kalamata olives and feta cheese (in place of mozzarella.)
The pesto vinaigrette is such a nice alternative from the typical mayo-based dressings in pasta salads. I used my homemade basil pesto, but store bought pesto works just as well if youโre short on time. I have tried both spinach and cheese and three cheese tortellini pasta and each is equally wonderful in this recipe. This salad makes the perfect filling side dish or a light lunch. It tastes even better the next day once all the flavors have had time to combine. Just ask my husband who couldnโt say yes fast enough when I asked him if he wanted the leftovers for lunch the next day.
STEP 1
STEP 2
STEP 3
STEP 4
In a small bowl, whisk together the pesto, red wine vinegar, olive oil, salt and pepper.
STEP 5
Pour the pesto vinaigrette over the tortellini mixture and mix to combine.
Serve immediately or refrigerate it covered for a couple of days.
Summer Tortellini Pasta Salad
Ingredients
- 2 cups Tortellini Pasta Dry
- 2 cups Arugula
- 1 cup Cucumber Chopped
- 1 whole Roasted Red Peppers
- 1 whole Avocado
- 1 cup Black Olives Sliced
- ยฝ cup Mozzarella Pearls
Pesto Vinaigrette
- 2 tb. Basil Pesto
- 2 tb. Olive Oil
- 1 tb. Red Wine Vinegar
- ยฝ tsp. Salt
- ยผ tsp. Black Pepper
Instructions
- Bring a large pot of water to a boil. Salt the water and add the tortellini. Cook according to package directions. (Mine took 10-11 minutes.)
- Drain the cooked pasta and combine in a large bowl with the washed arugula and mozzarella pearls.
- Roughly chop a large avocado, English cucumber, black olives and a whole roasted red pepper and add to the bowl with the tortellini.
- In a small bowl, whisk together the pesto, red wine vinegar, olive oil, salt and pepper.
- Pour the pesto vinaigrette over the tortellini mixture and mix to combine.
- Serve immediately or refrigerate it covered for a couple of days.
Notes
Nutrition
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