Tortellini Salad
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Salads A vibrant and refreshing cold pasta salad featuring tender cheese tortellini tossed with crisp garden vegetables and a rich pesto dressing. Perfect for picnics, potlucks, or an easy make-ahead lunch.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | 8 hours | 4-6 servings |
🔪 Key Equipment
- Large pot
- Colander
- Mixing bowl
- Chef’s knife
- Cutting board
Ingredients
Salad Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (12 oz.) package | Cheese Tortellini | cooked and cooled |
| 1/4 cup | Green Onion | chopped |
| 4 tbsp | Zucchini | finely diced |
| 4 tbsp | Red Bell Pepper | finely diced |
| 6 | Cherry Tomatoes | halved |
| 2/3 cup | Pesto Dressing |
Instructions
Preparation
- Cook the 1 (12 oz.) package cheese tortellini in a large pot of boiling salted water according to package instructions until al dente. Drain in a colander and let cool completely.
- In a large mixing bowl, lightly toss together the cooled cheese tortellini, 1/4 cup chopped green onion, 4 tbsp finely diced zucchini, 4 tbsp finely diced red bell pepper, and 6 halved cherry tomatoes.
- Pour the 2/3 cup pesto dressing over the mixture and toss gently until all ingredients are evenly coated and glistening.
- Cover the bowl tightly and refrigerate overnight to allow the flavors to meld and the salad to chill thoroughly before serving.
💡 Make-Ahead & Storage: This salad is ideal for making ahead as the overnight refrigeration allows the tortellini to absorb the herbaceous pesto flavors. Keep refrigerated for up to 3 days.
Original Recipe Scan
