Description
A vibrant, refreshing cold pasta salad featuring cheese-filled tortellini, crisp vegetables, and a bright herb vinaigrette. Perfect for summer gatherings, it combines creamy, tangy, and herby flavors for a crowd-pleasing dish.
Ingredients
12 oz cheese-filled tortellini
1 red bell pepper, diced
1 cucumber, chopped
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives
1 can artichoke hearts, drained and quartered
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 tbsp olive oil
2 tbsp red wine vinegar
Juice of 1 lemon
1 clove garlic, minced
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Boil tortellini according to package instructions; drain and let cool.
In a large bowl, combine cooled tortellini, bell pepper, cucumber, tomatoes, red onion, olives, and artichoke hearts.
In a small jar, whisk olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, salt, and pepper until emulsified.
Pour dressing over salad and toss to coat evenly.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Add 1/2 cup halved mozzarella balls for extra creaminess.
For a vegetarian version, omit olives if needed.
Chill leftovers in an airtight container for up to 3 days.
Serve with crusty bread or grilled halal chicken for a heartier meal.