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Tortellini Pasta Salad
A fresh summertime side this Tortellini Pasta Salad has vegetables, pasta, cheese and pesto making it a delicious and flavorful hit for any gathering.
Course
Side Dish
Cuisine
American
Keyword
pasta salad, Tortellini Pasta Salad
Prep Time
15
minutes
minutes
Cook Time
1
minute
minute
Total Time
16
minutes
minutes
Servings
8
Calories
424
kcal
Author
Dana at ThisSillyGirlsKitchen.com
Ingredients
19
ounce
bag frozen cheese tortellini
1
cup
store-bought pesto
1
pint
cherry tomatoes
sliced
8
ounces
mozzarella balls
drained
½
cup
red onion
diced
10
kalamata olives
sliced
½
cup
cucumber
sliced
⅛
teaspoon
salt
1
teaspoon
pepper
1
Tablespoon
basil
julienned
Instructions
Boil a large pot of water. Add in the cheese tortellini. Boil for 1 ½ minutes. Do not follow the package instructions.
Drain and immediately rinse with cold water.
In a large bowl add the tortellini, pesto, cherry tomatoes, mozzarella balls, red onion, kalamata olives, cucumber, salt, and pepper.
Mix until fully incorporated.
Top with the basil and serve immediately.
Notes
Fresh cheese tortellini can be used, see tips above.
This salad goes great with burgers, steak, chicken and shrimp.
Easily double this recipe to serve more people.
If you are not a fan of tortellini you can swap out with the same amount of pasta of another kind.
We do not recommend freezing this.
Other vegetables can be substituted, see suggestions above.
If you cannot find mozzarella balls, use a large ball and chop it up or substitute with feta.
Homemade Pesto
can be used.
Nutrition
Calories:
424
kcal
|
Carbohydrates:
36
g
|
Protein:
18
g
|
Fat:
24
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
38
mg
|
Sodium:
724
mg
|
Potassium:
161
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
955
IU
|
Vitamin C:
15
mg
|
Calcium:
261
mg
|
Iron:
2
mg