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Tortellini Pasta Salad
Chilled tortellini pasta salad with veggies and homemade vinaigrette—perfect for BBQs and easy to make ahead.
Ingredients
- 2 8.8 ounce packages Three cheese tortellini (I used Delallo )
- 3 1/2 cups broccoli florets (cut bite sized pieces)
- 1 1/2 cups grape tomatoes (halved)
- 1/2 cup red onion (sliced)
- 1/4 cup black olives (sliced )
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt (plus more for water)
- 2 cloves garlic (minced )
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- Bring a large pot of salted water to a boil.
- When boiling, blanch the broccoli 15 to 30 seconds and remove with a slotted spoon and rinse under cold water to stop it from cooking.
- Add the tortellini to the boiling water and cook according to package directions.
- Drain and rinse under cold water then add to a large bowl with the remaining ingredients.
- Mix well and refrigerate until chilled. Serve cold.
Notes
- Tortellini: Shelf-stable tortellini holds up better than fresh in pasta salads. Cook just until al dente and rinse under cold water to stop the cooking.
- Broccoli: For a softer texture, blanch broccoli florets in boiling water for 30 seconds, then shock in ice water.
- Make Ahead: Best served cold—can be made up to 1 day in advance. Toss before serving and refresh with a splash of oil or vinegar if needed.
- Add-Ins: Try baby mozzarella balls, feta, grilled chicken, or salami to turn this into a more filling main dish.
Nutrition
Serving: 1cup, Calories: 192kcal, Carbohydrates: 24g, Protein: 6g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 19mg, Sodium: 398mg, Fiber: 2.5g, Sugar: 2.5g
- WW Points: 6