Italian Tortellini & Veggie Pasta Salad
A colorful and refreshing salad featuring cheese tortellini and crisp vegetables, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 12 oz cheese tortellini, cooked and cooled Make sure tortellini is completely cooled to avoid wilting the vegetables.
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1 small zucchini, quartered and sliced
- 1/4 cup fresh basil leaves, chopped Can garnish with extra basil.
Dressing and Seasoning
- 1/2 cup Italian vinaigrette Alternatively, ranch or balsamic dressing can be used.
- to taste Salt
- to taste Black pepper
- optional grated Parmesan for topping Sprinkle before serving.
Instructions
Preparation
- In a large bowl, combine the cooked and cooled tortellini, cherry tomatoes, red bell pepper, yellow bell pepper, red onion, and zucchini.
- Add the chopped basil leaves, Italian vinaigrette, salt, and black pepper.
- Toss gently to combine all the ingredients well.
- If desired, sprinkle with grated Parmesan cheese before serving.
- Chill in the refrigerator for about 30 minutes before serving for the best flavor.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes dry, add a little more vinaigrette before serving. Feel free to swap veggies based on your preference.