Italian Tortellini & Veggie Pasta Salad
A colorful and delicious pasta salad packed with fresh ingredients, perfect for picnics, BBQs, or a light dinner. Easy to prepare and can be made ahead of time.
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.
Notes
This pasta salad can be served cold or at room temperature. Great as a side dish or light main meal. Store leftovers in an airtight container in the refrigerator for 3-4 days. Flavors will develop and improve upon sitting.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 12gSaturated Fat: 5gSodium: 450mgFiber: 3gSugar: 5g
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