Cheese Tortellini Pasta Salad Recipe
This tortellini pasta salad is the perfect way to take advantage of garden-fresh ingredients. There’s nothing like summer tomatoes, crunchy cucumbers, and fresh basil. Take advantage of it while you still can. This vegetarian pasta salad is easy, ready in 15 minutes, there’s loads of flavor, and plenty of texture contrasts. The flavors and ingredients are similar to my Italian Chicken Pasta Salad. Al dente cheese tortellini, juicy tomatoes and corn, crunchy cucumbers, creamy avocado, fragrant basil, and salty parmesan cheese. Everything is tossed with any easy, whisk-together dressing made with olive oil, lemon juice, lemon zest, and Italian seasoning. It’s light enough to let the flavor of the fresh ingredients shine through. It’s healthy, vegetarian, perfect for hectic nights, potlucks, picnics, or parties. It makes a large enough batch that you can have some planned leftovers for work or school lunches.
What’s in Tortellini Pasta Salad?
To make this cheese tortellini pasta salad, you’ll need:
Cheese tortellini Avocado Corn Tomatoes Cucumber Fresh basil Grated Parmesan Olive oil Lemon juice and zest Apple cider vinegar Honey Italian seasoning Salt and pepper Cayenne pepper
How to Make Tortellini Pasta Salad
Cook the tortellini according to package instructions. While the pasta cooks, whisk together the homemade Italian dressing. Once the pasta is cooked add it to a large bowl, then throw in the veggies. Pour the dressing on top and toss to combine.
Can I Add Other Veggies?
Of course! You’re welcome to throw in any fresh veggies you need to use up. The Italian dressing and cheese tortellini pair well with pretty much every vegetable.
Tips for Making Tortellini Pasta Salad
Instead of Parmesan, you could use another favorite crumbled or shredded cheese like feta, blue cheese, or cheddar. Likewise, you’re welcome to use another kind of tortellini. I made this tortellini pasta salad with cheese tortellini, but you can use any kind you’d like. This cheese tortellini pasta salad is best within the 24 hours of making it, but leftovers will keep up to 5 days in the fridge.
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