Description
This Italian Tortellini Pasta Salad Recipe is great for summer barbecues, potlucks, picnics and parties. This no-mayo pasta salad is quick, easy, nutritious and vegetarian.
Ingredients
Scale
- 10–12 ounces Spinach Tortellini
- 2 Cups Baby Spinach
- 16 ounces Grape or Cherry Tomatoes, halved
- 6 ounces Pitted Black Olives, drained and halved
- 1 Cup Chopped Marinated Artichoke Hearts
- 1/2 Cup Shredded Parmesan Cheese
- 2 Tablespoons Olive Oil
- 1 Tablespoon Red or White Wine Vinegar
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Dried Italian Seasoning
- Salt and Pepper, to taste
Instructions
- Step: Place spinach in large bowl.
- Step: Boil the tortellini per package instructions. Drain then transfer tortellini to bowl with spinach. Pour the hot tortellini over the spinach and leave for 5 minutes to slightly wilt spinach.
- Step: Add in tomatoes, olives and artichoke hearts. Once tortellini is fully cooled, add in parmesan.
- Step: Mix dressing ingredients: oil, vinegar, garlic powder, Italian seasoning, salt and pepper. Pour over tortellini salad and toss until evenly coated.
- Step: Serve room temp or cold.
Notes
Optional add-ins: thinly sliced red onion, red bell pepper, etc.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 241 kcal
- Sugar: 2 g
- Sodium: 357 mg
- Fat: 6.5 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: pasta salad, side dish recipe, tortellini salad