Italian Tortellini Salad
Packed with crisp fresh-cut vegetables, mozzarella cheese cubes, and perfectly cooked cheese tortellini all covered in a zesty Italian salad dressing and grated parmesan cheese, this Italian Tortellini Salad is an excellent combination of flavors and textures. It's the perfect summer side dish!
Servings 10
Ingredients
- 18 ounces tricolor five cheese tortellini
- 1½ cups Italian dressing homemade or store-bought
- 1 pint cherry tomatoes cut in half
- 1 cup mozzarella cheese sticks cut to 1/4-1/2 inch length
- 5 ounces mini pepperoni
- ⅓ cup red onion thinly sliced
- 1 orange bell pepper diced
- 1 cup mini cucumbers sliced and halved
- 1 cup baby carrots sliced
- 2 tablespoons grated parmesan cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Bring a medium pot of water to a boil and cook the tortellini according to the package directions. Then rinse and cool the tortellini by gently running it under cold water in a strainer.
- Once all other ingredients are prepped, mix all ingredients together in a large bowl. It is best to refrigerate two hours before serving or you can eat it fresh. Enjoy!
Notes
Tips for a Great Pasta Salad
Start boiling the water and cook the pasta, while you chop the vegetables. This will save you time.
Don't overcook the tortellini.
The tortellini will soak up dressing the longer it sits. If your pasta salad seems dry, add more dressing.
Start boiling the water and cook the pasta, while you chop the vegetables. This will save you time.
Don't overcook the tortellini.
The tortellini will soak up dressing the longer it sits. If your pasta salad seems dry, add more dressing.