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Italian Tortellini & Veggie Pasta Salad

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A colorful and refreshing salad featuring cheese tortellini and crisp vegetables, perfect for any occasion.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Nutrition Notes

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.

Method
 

Preparation
  1. In a large bowl, combine the cooked and cooled tortellini, cherry tomatoes, red bell pepper, yellow bell pepper, red onion, and zucchini.
  2. Add the chopped basil leaves, Italian vinaigrette, salt, and black pepper.
  3. Toss gently to combine all the ingredients well.
  4. If desired, sprinkle with grated Parmesan cheese before serving.
  5. Chill in the refrigerator for about 30 minutes before serving for the best flavor.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 3gSodium: 400mgFiber: 5gSugar: 5g

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.
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