Tortellini Pasta Salad Recipe

Beautiful green salad and spaghetti salad with a twist! Tortellini pasta salad is a novel twist on pasta salad!

– 16 to 18 ounces refrigerated gluten-free tortellini noodles 2 packages* – 5 ounces Spring greens or leafy greens of choice – 2 cups cherry tomatoes halved – ⅔ cup kalamata olives or black olives chopped – 1/2 cup red onion thinly sliced – 1 cup feta cheese crumbles – 1 cup sun-dried tomatoes drained – ⅓ cup shaved parmesan cheese – 1/2 cup Italian Dressing or more to taste – 2 Tbsp fresh parsley finely chopped Optional Additions: – ½ cup homemade or store-bought pesto sauce – ½ cup pine nuts


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Cook tortelli pasta as directed. Note: I cook them one to two minutes less than the package says to keep them al dente.


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When the tortellini are done, put them in a sieve and run cold water over them. Leave out until you're ready to use.

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Put all salad ingredients in a large bowl. Toss the salad with the dressing. Cooled tortellini pasta should be added.

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Carefully toss the salad again until the pasta is mixed in with the greens. Put the pasta salad next to your main dish and enjoy!

Also See

Southwest Chicken Chopped Salad Recipe