Cheese tortellini, fresh veggies and tangy Italian dressing come together for a fresh and flavorful Tortellini Pasta Salad in 15 minutes. Note: It is nice to let the sauce absorb into the salad for at least an hour before you serve it. The longer it sits, the stronger the flavor. I like to make this a day ahead.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Side Dish
Cuisine: American
Keyword: pasta salad, cheese filled pasta salad, italian pasta salad
Servings: 8
Calories: 506kcal
Author: Mirlandra Neuneker
Ingredients
1 1/2poundscheese tortelliniI use Kirkland
20ozroasted red pepper Italian dressingor your favorite Italian style dressing
1tsp.coarsely ground black pepper
1red bell pepperdiced
1/2English cucumbersliced
1/2shallotssliced (can use all of the shallot for more onion flavor)
15black olivessliced, can sub green
1/2cupgrated Parmesan cheese can sub other hard cheese
basil leaves for garnishoptional
Instructions
Cook tortellini according to package directions; drain and rinse under cold water. Place in a medium bowl.
While tortellini is cooking, cut up the vegetables.
Whisk together dressing and black pepper. To drained pasta add the dressing mixture, bell pepper, cucumber, and onions. Carefully toss to combine.
Cover and chill until ready to serve. The longer it marinates, the stronger the flavor is. Garnish with cheese and basil leaves.