Why Make This Recipe
Italian Tortellini & Veggie Pasta Salad is a colorful and delicious dish full of fresh ingredients. It is perfect for picnics, BBQs, or a simple weeknight dinner. This salad not only looks great on the table, but it also tastes amazing. It’s light yet filling, making it a wonderful option for anyone looking to enjoy a healthy meal. Plus, you can make it ahead of time, which is always a bonus!
How to Make Italian Tortellini & Veggie Pasta Salad
Ingredients:
- 12 oz cheese tortellini, cooked and cooled
- 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
- 1/2 cup Italian vinaigrette
- Salt to taste
- Black pepper to taste
- Optional: grated Parmesan for topping
Directions:
- Cook tortellini according to package instructions. Drain, rinse with cold water, and set aside.
- In a large bowl, combine tortellini, cherry tomatoes, peppers, zucchini, red onion, and basil.
- Pour in vinaigrette and toss until evenly coated. Season with salt and pepper to taste.
- Chill for 30 minutes before serving to let flavors meld.
- Garnish with a fresh basil sprig and a sprinkle of Parmesan if desired.
How to Serve Italian Tortellini & Veggie Pasta Salad
This pasta salad can be served cold or at room temperature. It’s great as a side dish or as a light main meal. You can add some grilled chicken or shrimp on top if you want more protein. Remember to set it up in a nice bowl and add some extra basil or cheese for a lovely touch!
How to Store Italian Tortellini & Veggie Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. The flavors will continue to develop, making it even tastier the next day. Just give it a good stir before serving again.
Tips to Make Italian Tortellini & Veggie Pasta Salad
- Make sure to cool the tortellini completely before mixing it with the veggies to avoid wilting them.
- Feel free to add any other vegetables you love, like cucumbers or olives.
- For a creamier dressing, you can mix in some ranch or sour cream with the Italian vinaigrette.
Variation
You can easily switch up the dressing or add more proteins such as pepperoni, salami, or chickpeas. If you want a lighter salad, use a lemon vinaigrette instead of Italian.
FAQs
Q: Can I make this pasta salad ahead of time?
A: Yes! You can prepare it a day in advance. Just keep it covered in the fridge until you are ready to serve.
Q: Is this dish gluten-free?
A: No, traditional tortellini contains gluten. However, you can use gluten-free tortellini for a gluten-free option.
Q: How can I make this pasta salad vegan?
A: Use vegan tortellini and skip the cheese. You can replace the Italian vinaigrette with a homemade vegan dressing to keep it plant-based.
Italian Tortellini & Veggie Pasta Salad
Ingredients
Main Ingredients
- 12 oz cheese tortellini, cooked and cooled
- 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
- 1/2 cup Italian vinaigrette
- to taste Salt
- to taste Black pepper
- optional grated Parmesan for topping
Instructions
Preparation
- Cook tortellini according to package instructions. Drain, rinse with cold water, and set aside.
- In a large bowl, combine tortellini, cherry tomatoes, peppers, zucchini, red onion, and basil.
- Pour in the vinaigrette and toss until evenly coated. Season with salt and pepper to taste.
- Chill for 30 minutes before serving to let flavors meld.
- Garnish with a fresh basil sprig and a sprinkle of Parmesan if desired.