This cold tortellini pasta salad is the ultimate barbecue side dish with cheese tortellini, juicy summer tomatoes, crispy broccoli and salty black olives.
Tortellini salad
There are some refrigerated pasta salad just Hit In the summer – this simple version of tortellini is always a crowd favorite. From burgers and grilled chicken to skewers and sausages, it pairs perfectly with anything on the grill. I like it’s friendly and it makes the stress of getting ready for the party. Whether you’re heading to a backyard barbecue or hosting a summer flood, this Tortellini Pasta salad is fresh and tasty and can be used for sharing. Simple homemade Italian seasoning tie them together – so good you need to drizzle everything.
Looking for a simpler summer? Don’t miss my macaroni salad, my healthy coleslaw recipe or Greek pasta salad.
Why You Like This Tertellini Pasta Salad
- Very suitable for summer – This refrigerated pasta salad is refreshing, lightweight and made for warm weather parties.
- Friendly and friendly – You can prepare it a few hours in advance to give you more time to relax and enjoy the party.
- Combined with everything – From grilled chicken to burgers and vegetarian skewers, this is the ultimate barbecue side dish.
- No bottled salad dressing – Simple homemade Italian dressings are made from ingredients you can feel good about.
- Customizable – Exchange your favorite vegetables, add protein, meat, cheese or throw in extra herbs to make it yourself.
The ingredients you need
Here is what you need to make this garden tortellini salad. See the recipe card below for measurements.
- Cheese tortellini – I like using Dello’s stable three cheese tortellini. It works better than fresh in cold pasta salads and has a great flavor.
- broccoli – Cut into small flowers. If you prefer soft textures, you can apply them gently.
- tomato – Use sweet grapes or cherry tomatoes and cut in half to make it juicy.
- Red onion – Add the correct bite. Like a milder option? Switch to sliced shallots or green onions.
- black olives – Sliced cans of olives can save time, but Kalamata olives work well too if you want a lighter twist.
- Simple dressing – Drizzling extra virgin olive oil and red wine vinegar sprinkled with salt, fresh garlic, garlic powder and dried parsley to bring everything together.
How to make Tortellini pasta salad
Here are the easy steps to provide this Tortellini salad for your next party. See the recipe card below for accurate measurements.
- Cook tertellini – Boil according to the direction of the packaging. Drain and rinse with cold water to stop cooking and cool quickly.
- Paint broccoli (optional) – For a brighter color and a slightly tender bite, quickly dip the broccoli flowers in boiling water for 30 seconds and then hit in ice water. Or leave them in place for tightening.
- Cut vegetables – Cut the cherry tomatoes in half, slice the red onions and prepare olives if needed.
- Making seasonings – In a small bowl, stir together the olive oil, red wine vinegar, ground fresh garlic, garlic powder, dried parsley and kosher salt.
- Assemble salad – In a large bowl, mix cooked Tortellini, broccoli, tomatoes, onions and olives together. Pour the seasoning on top and toss gently until everything is covered.
- Relax and eat – Refrigerate for at least 30 minutes before blending the flavor. Toss again before serving and adjust the seasoning as needed.
Expert tips
Rinse the tertellini with cold water to prevent it from sticking and keep the salad cool and fresh.
Changes and swaps
- vegetable – Mix and match with what you have on hand. The chopped bells, zucchini, cucumber or celery are all good. Asparagus or eggplant (eggplant) roasted or roasted vegetables will also add extra flavor.
- Protein boost – Turn it into a main course by adding grilled chicken, shrimp, chickpeas and even diced salami or ham.
- Cheese selection – The crumpled feta adds to the Don, while the baby mozzarella balls (Bocconcini) make it more creamy and indulgent.
- Fresh herbs – Light it up with fresh basil, dill or parsley before serving.
- Dressing twist – Swap red wine vinegar for lemon juice or balsamic vinegar for a slightly sweet taste.
Advance and storage prompts
This pasta salad is best made several hours ahead of time (even the night before) and is a stress-free option for summer entertainment. Tortellini Pasta salad can last up to 3 days when stored in an airtight container in the refrigerator. Try before serving.
- in advance: This pasta salad can make up for it One day in advance. Simply cover and refrigerate and toss the dressing before redistributing it.
- Storage: Store leftovers in an airtight container in the refrigerator 3 days. If the pasta absorbs too much dressing, splash it with olive oil or vinegar before serving.
Served with Tortellini salad
This refrigerated tortellini salad is perfect for almost everything you want to grill. This is a great match for burgers, grilled chicken or skewers and adds a colorful addition to any summer spread.
Serving with it:
Planning a big pot? Add other simple sides like my potato salad, corn tomato avocado salad or roasted corn on the cob to provide a comprehensive menu that everyone will love.
More pasta recipes you will love:
yield: 14 Serve
Service size: 1 cup
-
Bring a large pot of salted water to a boil.
-
While boiling, coat the broccoli for 15 to 30 seconds, then remove it with a slotted spoon and rinse under cold water to stop it from cooking.
-
Add the tortillas to boiling water and cook according to the direction of the packaging.
-
Drain and rinse under cold water, then add to a large bowl of remaining ingredients.
-
Mix well and refrigerate until refrigerated. cold.
The final step:
Please leave a rating and comment and let us know you like this recipe! This helps our business thrive and continues to provide you with free high-quality recipes.
- Tortellini: In pasta salads, the shelf-stable Tortellini is better than fresh tortellini. Cook until Al Dente and rinse under cold water to stop cooking.
- broccoli: For a soft texture, cook the broccoli flowers in boiling water for 30 seconds and then slam in ice water.
- in advance: Best cold – can be made 1 day in advance. If necessary, mix well before serving and refreshing the oil or vinegar.
- Add-in: Try baby mozzarella balls, feta, grilled chicken or salami to turn it into a fuller entree.
Serve: 1 cup,,,,, Calories: 192 KCAL,,,,, carbohydrate: twenty four g,,,,, protein: 6 g,,,,, Fatty: 8 g,,,,, Saturated fat: 2.5 g,,,,, cholesterol: 19 mg,,,,, sodium: 398 mg,,,,, fiber: 2.5 g,,,,, sugar: 2.5 g
