Tortellini Pasta Salad with Cherry Tomatoes, Artichokes, and Fresh Herbs Recipe
A vibrant and flavorful Tortellini Pasta Salad combining cheese tortellini, fresh vegetables, and a zesty Italian dressing. This easy-to-make salad is perfect for a light lunch or as a side dish, offering a wonderful balance of creamy, tangy, and fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Pasta Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 18 ounces cheese tortellini or vegan tortellini
- 2 cups halved cherry tomatoes
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup cooked white beans, drained and rinsed
- ½ cup thinly sliced red onion
- 5 pepperoncini, stemmed and chopped
- 2 cups fresh arugula
- 1 cup fresh basil, torn (plus more for garnish)
- Parmesan or pecorino cheese (optional)
- Red pepper flakes (optional)
Italian Dressing
- Italian dressing prepared according to recipe instructions (exact quantities and ingredients not specified in original recipe)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain the tortellini and set aside to cool completely.
- Prepare the Dressing: Make the Italian dressing as per the referenced recipe instructions. This dressing will add a tangy, herby flavor to the pasta salad.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled tortellini, halved cherry tomatoes, chopped artichoke hearts, cooked white beans, sliced red onion, and chopped pepperoncini. Pour half of the prepared Italian dressing over the mixture and toss gently to combine all ingredients evenly.
- Add Greens and Herbs: Add the fresh arugula and torn basil leaves to the bowl. Toss the salad again to distribute the greens throughout.
- Season and Garnish: Taste the salad and season as needed with additional dressing, salt, or pepper. Optionally, sprinkle with Parmesan or pecorino cheese and red pepper flakes to add extra flavor and heat. Garnish the salad with additional fresh basil leaves before serving.
- Serve or Store: Serve the tortellini pasta salad immediately or transfer it to an airtight container and refrigerate. It can be kept fresh in the fridge for up to 4 days.
Notes
- Use vegan tortellini for a dairy-free or vegan version of this salad.
- The pasta must be fully cooled before mixing to prevent wilting the fresh greens.
- You can prepare the Italian dressing in advance to save time.
- This salad tastes even better after resting for an hour, allowing the flavors to meld.
- Store the salad in the refrigerator in an airtight container for up to 4 days.
