Yield: 6 servings
Cheese Tortellini Pasta Salad
Tortellini Pasta Salad with cheese-filled pasta, olives, fresh herbs, and a quick lemon vinaigrette is a summertime favorite. Ready in 20 minutes and perfect for any cookout or potluck!
Ingredients
- 20 oz cheese tortellini
- 2 cups cherry tomatoes, sliced
- 2 cups fresh baby spinach, or arugula
- ½ red onion, sliced thin
- 1 cup Kalamata olives, whole or sliced in half
- 1 cup green olives, whole or sliced in half
- 1 cup fresh chopped parsley
- 2 tablespoons fresh chopped oregano
Dressing:
- ¾ cup olive oil
- the zest of the 1 lemon
- the juice of 1 lemon
- ½ teaspoon minced garlic
- salt and pepper, to taste
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Instructions
- Cook the tortellini according to the package instructions in well-salted water. Drain and rinse with cold water.
- While the tortellini is cooking, make the dressing. In a small bowl mix the olive oil, lemon zest, lemon juice, garlic, salt and pepper.
- In a large bowl, add the tortellini, tomatoes, spinach, onion, olives, parsley and oregano. Pour the dressing over the pasta and toss to coat.
- Serve immediately or chill in the fridge for up to 2 hours, making sure to toss it once more before serving. Keep in mind that olive oil will firm up in the fridge, so set the salad out on the counter for about 20 minutes before serving.
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Notes
Storing: Keep leftovers in an airtight container in the fridge for 2 to 3 days. If it dries out, add a little more dressing to revive it.
Make-Ahead: Prep components separately and toss together within 1 to 2 hours of serving.
Nutrition
Serving: 1 serving, Calories: 621kcal, Carbohydrates: 48g, Protein: 16g, Fat: 42g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 25g, Cholesterol: 36mg, Sodium: 1132mg, Potassium: 274mg, Fiber: 7g, Sugar: 5g, Vitamin A: 2228IU, Vitamin C: 28mg, Calcium: 216mg, Iron: 5mg