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Summer Tortellini Pasta Salad
Light and fresh, this tortellini pasta salad is the perfect summer dish. Tossed with a pesto vinaigrette, it is a total crowd pleaser!
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Course:
Salad
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
Calories:
447
kcal
Author:
Iman
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
▢
½
cup
Mozzarella Pearls
Pesto Vinaigrette
▢
2
tb.
Basil Pesto
▢
2
tb.
Olive Oil
▢
1
tb.
Red Wine Vinegar
▢
½
tsp.
Salt
▢
¼
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
Recipe adapted from Laura Vitale:
http://www.laurainthekitchen.com/recipes/tortellini-salad/
Nutrition
Calories:
447
kcal
|
Carbohydrates:
29.7
g
|
Protein:
12.3
g
|
Fat:
30.2
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1.4
g
|
Monounsaturated Fat:
8.5
g
|
Cholesterol:
45.2
mg
|
Sodium:
1102.7
mg
|
Potassium:
243.8
mg
|
Fiber:
7.7
g
|
Sugar:
2.3
g
|
Vitamin A:
615
IU
|
Vitamin C:
16.4
mg
|
Calcium:
248
mg
|
Iron:
1.1
mg