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Summer Tortellini Pasta Salad

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Ingredients

Adjust Servings:
2 cups Tortellini Pasta Dry
2 cups Arugula
1 cup Cucumbers Chopped
1 Roasted Red Pepper Whole
1 Avocado Whole
1 cup Black Olives Sliced
.5 cup Mozzarella Pearls
Pesto Vinaigrette
2 tb. Basil Pesto
2 tb. Olive Oil
1 tb. Red Wine Vinegar
.5 tsp. Salt
.25 tsp. Black Pepper

Nutritional information

447
Calories
30.2g
Fat
7g
Sat Fat.
12.3g
Protein
29.7g
Carbs
2.3g
Sugar
1,102.7mg
Sodium
7.7g
Fiber

Summer Tortellini Pasta Salad

Features:
  • Milk
  • Vegetarian
Cuisine:

Light and fresh, this tortellini pasta salad is the perfect summer dish. Tossed with a pesto vinaigrette, it is a total crowd pleaser!

  • 20mins
  • Serves 4
  • Easy

Ingredients

  • Pesto Vinaigrette

Directions

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Pasta salads are the perfect summer dish, and this tortellini pasta salad with a pesto vinaigrette is no exception. I hope you all had a wonderful 4th of July! I made a luscious cherry and blueberry pie which is another recipe for another day. However, this colorful and tasty salad also made an appearance. I was going through my kitchen looking for the perfect side dish to make alongside the BBQ, when I came across a bag of spinach and cheese tortellini. Right away, this pasta salad came to mind. 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 you’re 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 couldn’t say yes fast enough when I asked him if he wanted the leftovers for lunch the next day.

*Recipe adapted from Laura Vitale: http://www.laurainthekitchen.com/recipes/tortellini-salad/

Tortellini Pasta Salad

Summer Tortellini Pasta Salad

Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 447 kcal
Author: Iman

Light and fresh, this tortellini pasta salad is the perfect summer dish. Tossed with a pesto vinaigrette, it is a total crowd pleaser!

Print

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
  • .5 cup Mozzarella Pearls

Pesto Vinaigrette

  • 2 tb. Basil Pesto
  • 2 tb. Olive Oil
  • 1 tb. Red Wine Vinegar
  • .5 tsp. Salt
  • .25 tsp. Black Pepper

Instructions

  1. 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.)

  2. Drain the cooked pasta and combine in a large bowl with the washed arugula and mozzarella pearls.

  3. Roughly chop a large avocado, English cucumber, black olives and a whole roasted red pepper and add to the bowl with the tortellini. 

  4. In a small bowl, whisk together the pesto, red wine vinegar, olive oil, salt and pepper. 

  5. Pour the pesto vinaigrette over the tortellini mixture and mix to combine. 

  6. Serve immediately or refrigerate it covered for a couple of days. 

Recipe Notes

Recipe adapted from Laura Vitale: http://www.laurainthekitchen.com/recipes/tortellini-salad/

Steps

1
Done
11mins

Bring a large pot of water to a boil. Salt the water and add the tortellini.
Cook according to package directions. (Mine took about 10 to 11 minutes.)

2
Done

Drain the cooked pasta and combine in a large bowl with the washed arugula and mozzarella pearls.

3
Done

Roughly chop a large avocado, English cucumber, black olives and a whole roasted red pepper and add to the bowl with the tortellini.

4
Done

Pesto Vinaigrette

In a small bowl, whisk together the pesto, red wine vinegar, olive oil, salt and pepper.

5
Done

Pour the pesto vinaigrette over the tortellini mixture and mix to combine.

6
Done

Serve immediately or refrigerate it covered for a couple of days.

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I'm here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

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