Here’s a fresh and colorful recipe for Garden Tortellini Pasta Salad — a perfect warm-weather dish packed with tender cheese tortellini, crisp veggies, and a zesty vinaigrette. It’s quick to toss together and ideal for potlucks, picnics, or light lunches.
🥗 Garden Tortellini Pasta Salad
Ingredients (Serves 6–8):
-
1 (20 oz) package cheese tortellini (fresh or frozen)
-
1 cup cherry tomatoes, halved
-
1 cup cucumber, diced
-
1 red bell pepper, chopped
-
½ cup shredded carrots
-
¼ cup red onion, finely diced
-
½ cup black olives, sliced (optional)
-
½ cup crumbled feta or cubed mozzarella
-
¼ cup fresh parsley or basil, chopped
🧴 Dressing:
-
⅓ cup olive oil
-
2 tablespoons red wine vinegar or lemon juice
-
1 garlic clove, minced
-
1 teaspoon Dijon mustard
-
½ teaspoon dried oregano
-
Salt & black pepper to taste
Instructions:
🔹 1. Cook the tortellini:
-
Boil tortellini according to package directions until tender.
-
Drain and rinse under cold water to stop cooking. Let cool completely.
🔹 2. Make the dressing:
-
In a small bowl or jar, whisk together olive oil, vinegar (or lemon juice), garlic, mustard, oregano, salt, and pepper.
🔹 3. Assemble the salad:
-
In a large bowl, combine cooked tortellini, tomatoes, cucumber, bell pepper, carrots, onion, olives, and cheese.
-
Pour dressing over and toss gently to coat everything evenly.
🔹 4. Chill & serve:
-
Refrigerate for at least 30 minutes to let flavors meld.
-
Garnish with fresh herbs before serving.
✅ Tips & Variations:
-
Add grilled chicken, chickpeas, or salami for protein.
-
Use store-bought Italian dressing in a pinch.
-
Make it ahead — it holds up well for up to 2 days in the fridge.
Would you like a version with pesto dressing or a gluten-free alternative?