Tortellini Pasta Salad Recipe

Tortellini Pasta Salad Recipe: One of the tastiest pasta salad recipes available has to be this one with tortellini. It has an incredible amount of flavor. (Plus, tortellini is so much more entertaining than other pasta variations because it’s packed with tasty filling!)

This salad is elevated to a whole new level with the addition of my very own handmade Balsamic dressing, which is included with the recipe.

Your next get-together will be the talk of the town when you bring this! I’m eager for you to give it a try!

Tortellini Pasta Salad Recipe

Ingredients

• Mix the dressing ingredients in a jar with a lid or in a small food processor. To blend and emulsify, thoroughly blend or shake. Refrigerate after covering.
• As directed on the package, boil the tortellini; do not overcook. After draining, move to a big basin.
• Toss the warm tortellini with a silicone spatula to mix in the ½ cup dressing. After allowing it to cool for ten minutes, mix in the other salad ingredients and up to ½ cup of more dressing. Toss gently to mix.
• For two to three hours, refrigerate. Before serving, sprinkle with the remaining dressing, if desired.

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Notes

• To avoid overcooking your pasta, make sure to set a timer when you boil it. Since it cools down gradually, I like to cook it for 30 seconds less than al dente, which allows it to finish cooking.

• Tortellini: For this dish, I use the chilled variety from Rana. Here, a few types go nicely together, such as the cheese-filled, spinach and cheese, and chicken mozzarella variations.

• Dressing: The flavors of this salad go so nicely together with my homemade balsamic dressing. You can substitute your favored store-bought version or even Italian dressing.

• Although this recipe calls for 1 + 1/4 cups of dressing, the tortellini absorbs a surprising amount of it, especially as it continues cooking perch. Gradually add it until the required consistency is reached. Veggies: To get rid of extra moisture, I lay the chopped vegetables on paper towels. (Avoid a salad that is too thin.)

• Tomatoes: Sliced cherry tomatoes can also be used, but sun-dried tomatoes go well with the Tuscan theme in this dish. Also a fantastic addition to this salad is pepperoni!

Make Ahead Method

• Cook the tortellini and toss with 1/2 cup dressing.
• Let cool for 10 minutes, then combine with remaining ingredients. Toss with 1/4 cup more dressing. Refrigerate in an airtight container up to 1 day ahead of time.
• When ready to serve, toss with remaining dressing.
• Note: If your remaining dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.

Nutrition

• Calories: 551 kcal,
•  Carbohydrates: 47g,
• Protein: 21g,
• Fat: 33g,
• Saturated Fat: 9g,
• Polyunsaturated Fat: 3g,
• Monounsaturated Fat: 17g,
• Cholesterol: 51mg,
• Sodium: 1066mg,
• Potassium: 877 mg,
• Fiber: 6g
•  Sugar: 17g,
• Vitamin A: 1885IU,
• Vitamin C: 48mg,
• Calcium: 260mg,
• Iron: 4mg