On the lookout for a dish to go at a cookout or picnic? This tortellini salad can be excellent! It is stuffed with contemporary basil, juicy tomatoes, and a zingy dressing.
What’s extra enjoyable than common pasta salad? Tortellini pasta salad! The tortellini are chewy and tacky, to not point out cute, and so they make this summer season salad such a blast to eat. Their nooks and crannies catch the zingy Italian dressing, and their pillowy texture contrasts fantastically with the juicy cherry tomatoes and creamy white beans. If you happen to’re in search of a contemporary dish to go at a cookout this weekend (or a yummy thought for lunch subsequent week), this tortellini salad recipe can be excellent.
Oh, and for those who’re vegan or dairy-free, you possibly can nonetheless make this recipe! We’ve tried making it with common cheese tortellini (pictured right here) and with Kite Hill vegan tortellini. Each methods are scrumptious! Simply ensure you use contemporary pasta – not dried. Search for it within the refrigerated part of your grocery retailer.
Tortellini Salad Recipe Elements
Tortellini apart, right here’s what you’ll must make this recipe:
- Cherry tomatoes – I really like how their juicy texture contrasts with the chewy pasta.
- White beans – They add creamy texture and plant-based protein. I like to recommend utilizing small white beans, similar to navy beans, right here. I like how they tuck themselves into the crevices of the tortellini.
- Thinly sliced pink onion – For sharp, savory taste and crunch.
- Artichoke hearts and pepperoncini – They pack the salad with tangy, briny taste.
- Arugula – For beautiful inexperienced shade and peppery taste.
- Fresh basil – A pasta salad important! It provides contemporary, candy, and citrusy taste.
- Grated cheese – Completely elective, however (after all) scrumptious. If you wish to make this tortellini salad recipe extra-cheesy, fold in some grated pecorino or Parmesan cheese simply earlier than serving.
- Purple pepper flakes – For warmth.
- And do-it-yourself Italian dressing – This zingy, herbaceous dressing ties the salad collectively. It’s straightforward to make with fundamental substances like olive oil, dried herbs, and contemporary lemon juice.
Discover the entire recipe with measurements beneath.
Make Tortellini Pasta Salad
This tortellini salad recipe is tremendous easy to make! Right here’s the way it goes:
First, cook dinner the tortellini. Convey a big pot of salted water to a boil and put together the pasta in line with the package deal directions, cooking till al dente. Drain and toss with a drizzle of olive oil to forestall sticking. Enable the tortellini to chill earlier than assembling the salad. I wish to unfold it out on a big plate or baking sheet to assist it cool shortly.
In the meantime, make the dressing. Discover the recipe here!
When the tortellini is cool, assemble the salad. Place the pasta, artichokes, pepperoncini, tomatoes, onion, and beans in a big bowl.
Pour within the dressing, and toss to mix. Add the arugula and basil, and toss once more. If you happen to like, sprinkle in some Parmesan and pink pepper flakes. Toss yet one more time, garnish with extra basil, after which season to style.
That’s it!
Tortellini Salad Serving Ideas
Serve the tortellini salad immediately, or retailer it within the fridge for as much as 4 days. If you happen to make the salad forward, wait to garnish it with contemporary basil till proper earlier than serving. I additionally wish to toss it with an additional drizzle of olive oil after a day or two within the fridge.
Take pleasure in this salad for lunch, or serve it as a facet dish at a summer season picnic or cookout. It pairs completely with basic cookout fare like veggie burgers, grilled vegetables, and fruit salad. For extra BBQ recipe concepts, try this post!
Extra Favourite Pasta Salad Recipes
If you happen to love this tortellini salad recipe, strive one in all these summer season pasta salads subsequent:
Tortellini Salad
Serves 6
This tortellini salad recipe is an ideal picnic facet dish or make-ahead lunch! It is stuffed with juicy cherry tomatoes, contemporary basil, briny artichoke hearts, and a zingy do-it-yourself dressing.
- 18 ounces cheese tortellini or vegan tortellini*
- Italian Dressing
- 2 cups halved cherry tomatoes
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 cup cooked white beans, drained and rinsed
- ½ cup thinly sliced pink onion
- 5 pepperoncini, stemmed and chopped
- 2 cups contemporary arugula
- 1 cup contemporary basil, torn, plus extra for garnish
- Parmesan or pecorino cheese, elective
- Purple pepper flakes, elective
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Prepare dinner the tortellini in line with the package deal instructions till al dente. Drain and let cool.
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Put together the dressing in line with the directions in this recipe.
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In a big bowl, mix the tortellini, tomatoes, artichokes, beans, onion, pepperoncini, and the dressing and toss to mix. Add the arugula and basil and toss once more. Season to style, and add Parmesan and pink pepper flakes, if desired. Garnish with extra contemporary basil. Serve immediately or retailer within the fridge for as much as 4 days.
*Search for contemporary tortellini within the refrigerated part of your grocery retailer.
