This Tortellini Pasta Salad is the perfect side dish for summer loaded with spinach and cheese tortellinis, mini mozzarella cheese pearls, and crisp chopped veggies – all tossed in a red wine and lemon vinaigrette.
Summer Tortellini Pasta Salad
Ingredients
Units
Scale
For the Pasta Salad:
12 c tortellini of choice (~6 packages. I did a mix of spinach and cheese)
2 c mini mozzarella balls
1 large cucumber (diced)
1/2 red onion (diced)
2 bell peppers (diced)
1 c sweet baby tomatoes (quartered)
1/2 c Kalamata olives (chopped)
1/2 c marinated artichokes (chopped)
Dressing:
1 1/2 c olive oil
1/4 c + 1 tbsp red wine vinegar
1/2 lemon (juiced)
3–4 tbsp honey
1 tbsp Italian seasoning
Salt (to taste)
Pepper (to taste)
Instructions
- Cook your tortellini as instructed and allow to cool before adding to a large bowl
- Add additional pasta salad ingredients to bowl
- In a separate container, combine dressing ingredients using a whisk, taste and adjust salt/pepper/honey as needed
- Pour the dressing over the pasta salad and toss
- Cover and refrigerate for later or enjoy right then!