Description
A creamy, tangy tortellini pasta salad filled with roasted red peppers, parmesan, and fresh veggies that’s perfect for summer potlucks and BBQs.
Ingredients
Main Ingredients
- 12 oz cheese tortellini (The base of the salad.)
- 1 jar roasted red peppers (Use jarred for convenience.)
- 1 cup cherry tomatoes (Halved for freshness.)
- 1 cup cucumbers (Diced for crunch.)
- 1/4 cup red onion (Thinly sliced.)
- 3/4 cup parmesan cheese (Reserve some for topping.)
- 1/2 cup Italian vinaigrette (For dressing the salad.)
Instructions
Preparation
- Cook the tortellini according to package instructions until tender. Avoid overcooking.
- Drain the tortellini and rinse it briefly with cool water to stop cooking and prevent clumping.
- Chop the roasted red peppers, halve the cherry tomatoes, dice the cucumbers, and thinly slice the red onion.
Mixing
- In a large bowl, combine the cooked tortellini and the chopped vegetables.
- Add the Italian vinaigrette and toss gently to combine.
- Stir in most of the parmesan cheese, saving a little for topping before serving.
Chilling
- Refrigerate the salad for at least 30 minutes to allow flavors to meld.
Notes
Best served cold. Can be made ahead; save a few tomatoes and parmesan for freshness before serving. Store in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Italian