Summer Tortellini Salad
Summer tortellini salad is an easy pasta salad recipe made with tortellini, fresh summer produce, and a simple homemade vinaigrette dressing. This pasta salad is the perfect side dish for your next summer picnic!
Servings: 12 servings
Calories: 266kcal
Ingredients
- 20 ounces refrigerated cheese tortellini, uncooked
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, cubed
- ½ cup fresh basil, julienned
- 4 ounces crumbled feta cheese
Vinaigrette dressing
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- In a large pot of boiling, salted water, cook tortellini according to package directions for al dente pasta. Drain and rinse with cold water until tortellini is room temperature.
- Place tortellini in a large bowl with cherry tomatoes, zucchini, basil, and feta cheese. Set aside.
- In a bowl, add olive oil, vinegar, Italian seasoning, salt, garlic powder, and pepper. Whisk to combine. Pour over pasta salad ingredients and toss until evenly coated.
- Refrigerate for at least 1 hour before serving to chill and allow flavors to meld.
Recommended Equipment
Notes
- Prepared pasta salad will keep for 3 to 4 days in a tightly sealed container in the refrigerator, but will have best flavor and appearance if served within the first day.
- Pasta salad will continue to soak up dressing as it sits. If it begins to look dry, feel free to toss in additional oil and vinegar.
- Optional additions/substitutions: sliced olives, chopped bell pepper, cubed cucumber, and mozzarella cheese.
Nutrition Estimate
Calories: 266kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 323mg | Potassium: 146mg | Fiber: 2g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 128mg | Iron: 2mg