Summer Tortellini Salad
Full of zingy flavors and incredibly easy to make. Just imagine juicy cherry tomatoes together with buttery olives, fresh basil and milky mozzarella, tossed with cheese tortellini, which can trap all that delicious Italian dressing. Combine, stir and enjoy!
Ingredients
Tortellini Salad
- 9 ounces cheese tortellini
- 12 ounces cherry tomatoes halved
- 3 ounces black olives chopped, such as kalamata
- 10 sun-dried tomatoes drained and chopped (oil reserved)
- 9 ounces mozzarella pearls drained
- ¼ cup grated Parmesan
- ½ cup basil leaves
Italian Dressing
- ¼ cup oil from sun-dried tomatoes
- 2 tbsp balsamic vinegar
- 1 red onion finely chopped
- 3 garlic cloves mined or grated
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Italian seasoning
Instructions
- Cook the tortellini in a large pot of boiling salted water for 2-3 minutes, or according to the package directions. Drain well and allow to cool at room temperature.
- In the meantime, halve the cherry tomatoes, chop the olives and sun-dried tomatoes. Finely chop the red onion and mince the garlic.
- Make the dressing, combine the oil with balsamic vinegar, garlic, red onion, salt, pepper and Italian seasoning.
- Place the cherry tomatoes, olives, sun-dried tomatoes, mozzarella, basil leaves and Parmesan in a large bowl. Add tortellini and pour the dressing over the pasta. Toss well. Serve at room temperature. Just before serving, taste and adjust salt and pepper. Enjoy!
Video
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Nutrition
Calories: 206kcalCarbohydrates: 27gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 878mgPotassium: 305mgFiber: 3gSugar: 6gVitamin A: 512IUVitamin C: 16mgCalcium: 133mgIron: 2mg
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