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tortellini pasta salad

Tortellini Pasta Salad

Charlotte Miller
A delightful twist on traditional pasta salad, combining chewy tortellini with fresh veggies and zesty dressing. Perfect for summer gatherings, potlucks, or a quick lunch, this versatile dish is easy to make and packed with flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

Pasta

  • 1 pound cheese tortellini

Vegetables

  • 1 cup cherry tomatoes halved
  • 1 cup white beans rinsed and drained
  • 1/4 cup red onion thinly sliced
  • 1 cup artichoke hearts quartered
  • 2 cups arugula

Dressing

  • 1/2 cup Italian dressing or vinaigrette of choice

Instructions
 

Cook the Tortellini

  • Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.

Mix Ingredients

  • In a large bowl, combine the cooled tortellini, cherry tomatoes, white beans, red onion, artichoke hearts, and arugula. Add the Italian dressing and gently toss until all ingredients are evenly coated.

Chill

  • Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes, or up to a few hours, to allow flavors to meld. Toss again before serving.

Notes

  • Store leftovers in an airtight container in the fridge for up to 2-3 days.
  • Add protein like grilled chicken or shrimp for a heartier meal.
  • Experiment with different dressings like pesto or lemon-herb vinaigrette.
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