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Italian Tortellini Pasta Salad Recipe
This Italian Tortellini Pasta Salad Recipe is great for summer barbecues, potlucks, picnics and parties. This no-mayo pasta salad is quick, easy, nutritious and vegetarian.
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Servings: 6
Calories: 1444kcal
Equipment
Ingredients
- 10-12 ounces Spinach Tortellini
- 2 Cups Baby Spinach
- 16 ounces Grape or Cherry Tomatoes - halved
- 6 ounces Pitted Black Olives - drained halved
- 1 Cup Chopped Marinated Artichoke Hearts
- 1/2 Cup Shredded Parmesan Cheese
- 2 Tablespoons Olive Oil
- 1 Tablespoon Red or White Wine Vinegar
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Dried Italian Seasoning
- Salt/Pepper - to taste
Instructions
- Place spinach in large bowl.
- Boil the tortellini per package instructions. Drain then transfer tortellini to bowl with spinach. Pour the hot tortellini over the spinach and leave for 5 minutes to slightly wilt spinach.
- Add in tomatoes, olives and artichoke hearts. Once tortellini is fully cooled, add in parmesan.
- Mix dressing ingredients: oil, vinegar, garlic powder, Italian seasoning, salt and pepper. Pour over tortellini salad and toss until evenly coated.
- Serve room temp or cold.
Notes
Optional add-ins: thinly sliced red onion, salami, red bell pepper, etc.
Nutrition
Calories: 1444kcal | Carbohydrates: 214g | Protein: 61g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Cholesterol: 182mg | Sodium: 2142mg | Fiber: 10g | Sugar: 13g
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