Tortellini Pasta Salad Recipe

This easy tortellini pasta salad brings together tri-colored tortellini, marinated artichoke hearts, red onion, red bell pepper and black olives, all tossed in a simple seasoned pesto vinaigrette and finished with grated Parmesan and fresh parsley. It’s light, bright and perfect for warm-weather meals, potlucks or a quick weeknight entree. The salad holds up well in the refrigerator, so you can make it ahead and let the flavors meld for even better taste.

• Serve chilled or at room temperature as a main dish, or alongside a cheeseboard or your favorite barbecue ribs for a satisfying meal.

Ingredients

• 1 lb. packaged tortellini (fresh or frozen; any flavor or filling)
• 1 small jar (about 6 ounces) marinated artichoke hearts, do not drain
• ⅓ cup black olives, sliced
• ⅓ cup red bell pepper, diced
• ⅓ cup red onion, thinly sliced
• 2 tablespoons prepared pesto
• 1 tablespoon white balsamic vinegar
• 1 tablespoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• Parmesan cheese and fresh parsley for garnish

How to make it

This tortellini pasta salad comes together quickly—ready in about 10–15 minutes of active time. It’s ideal to let it rest in the refrigerator for 20–30 minutes so the dressing can coat the pasta and vegetables.

• Bring a large pot of salted water to a rolling boil.
• Add fresh or frozen tortellini and cook according to package directions, about 3 minutes for many fresh or frozen varieties. Drain and rinse under cool running water to stop cooking and cool the pasta.
• Transfer the drained tortellini to a large mixing bowl. Add the entire jar of marinated artichoke hearts (including the liquid), diced red pepper, sliced red onion, black olives, prepared pesto, white balsamic vinegar and dried Italian seasoning.
• Toss everything together until well combined. Taste and season with salt and freshly ground black pepper as needed.
• Garnish with grated Parmesan and chopped parsley before serving.

Storage and reheating

Store leftover tortellini pasta salad in an airtight container in the refrigerator for 3–5 days. Freezing is not recommended because the texture of the pasta and vegetables will change. If you prefer the salad slightly warm, heat a serving in the microwave for a minute or two, then stir and serve.

Pasta salad for large groups

Planning for a crowd? If you serve the tortellini salad as the main course, estimate about 1/2 pound of cooked pasta (8 oz. or roughly 1 cup) per person. As a side dish, plan on about 1/4 pound (4 oz. or 1/2 cup) per person. Stretch the salad further by folding in chopped spinach or romaine lettuce to add bulk and extra color.

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