While tortellini is traditionally served as a main dish in sauce or broth, the ring-shaped pasta filled with cheese, meat or vegetables also makes a great addition to salads or soups. This Tortellini Salad can be a complete meal or you can choose to add a protein like grilled or roasted chicken. The vegetables you choose for this salad can vary depending on your tastes or combination preferences. The dressing is light and refreshing. Whether you choose to prepare the recipe as it’s printed or make your own edits, I think you’ll enjoy it.
Tortellini Salad
Salad Ingredients:
• 20 ounce package cheese tortellini
• 8 ounce package button mushroom, rinsed & quartered
• 1 yellow pepper, diced
• 1 cup assorted cherry & grape tomatoes, halved
• 1 – 15 ounce can quartered artichokes, drained
• 1/2 cup grated Parmesan cheese
• 1/2 cup microgreens or chopped fresh parsley for garnish
Dressing Ingredients:
• 1/2 cup extra virgin olive oil
• 1/2 cup white balsamic vinegar
•1/4 cup sundried tomatoes, diced
• 1 tablespoon Italian seasoning
• 1/2 tablespoon garlic powder or 2 cloves fresh garlic, minced
• 1 teaspoon red pepper flakes
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper
Instructions
Cook tortellini according to package directions. Do not overcook. Drain in a colander and let cool. While cooling the tortellini, prepare mushrooms, pepper, and tomatoes then add to serving bowl. Add drained artichokes. Add in tortellini and Parmesan cheese, mixing slightly after each addition.
Prepare dressing ingredients in a salad shaker and shake to combine. Pour the dressing over the salad and stir to mix in. Garnish and serve.
