Tortellini Salad I Recipe - Allrecipes.com
Tortellini Salad I Recipe
  • READY IN 4+ hrs

Tortellini Salad I

Recipe by  

"Fresh herbs and lemon juice give this cheese tortellini the refreshing flavor of summer. It is a wonderful dish for picnics. Ideas for variations: garbanzo beans, green peas, grated carrots, and/or broccoli flowerets."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Cook pasta in a large pot of boiling water until al dente.
  2. In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.
  3. In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 4 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2006

I love this recipe! This is my favorite pasta salad...EVER. My modifications are as follows: tri-colored tortellini!, red onion, garlic and herb feta, red wine vinegar, yellow bell pepper instead of green, double the hot sauce, juice of a whole lemon, fresh oregano, fresh thyme, fresh garlic, nix the mint, nix the olives.

 
Most Helpful Critical Review
Oct 29, 2005

The ingredients in this salad did compliment each other but the dressing was just not that great to me – vinegar is basically what I tasted. Thanks for sharing though; I will make it again but with my own dressing!

 
Dec 15, 2003

I brought this to a Thanksgiving dinner, and not only was it a hit with requests for the recipe, but I was also asked to bring it again to a Christmas dinner. I did make some changes, just to suit my own tastes. I kept the pasta amount the same, using tri-color parmesan tortellini. I doubled the herbs & veggies (I used red onion and a mix of red, orange, green, & yellow peppers - very pretty!). I also added some ceyenne pepper. I used white wine vinegar, and only 1/2 the amount of both the vinegar and olive oil. This was plenty of dressing - still a lot of flavor without being greasy. I think this makes many more servings than the recipe states unless it is all you are eating, so even 1/2 a batch might be enough for a smaller gathering.

 
Aug 29, 2002

Great salad, colorful too. I added more basil. I brought this to a potluck, and it was very popular.

 
Sep 04, 2003

YUM YUM!!! This salad was very very good! I didn't use the feta cheese though, I added broccoli and I also doubled the tortellini by using 2 packs of green tortellini instead of white and I used dry mint, It was wonderful!! The dressing that this recipe calls for is abit too much for that amount of tortellini so that's why I doubled the pasta amount and it was perfect! ----------------- Thanks for the recipe, We didn't even chill it, we ate it right away and it was GOOD I hope to use it alot as my whole family enjoyed it!

 
Sep 05, 2005

First of all I loved the recipe... but I did make some changes I didn't put in the black olives (personal preference) but Kalamata olives and some marinated artichoke hearts would be delicious next time. I added one big can of white chicken to make it more of a lunch main dish. I used Balsamic vinegar. Doubled the mint, basil and parsley. Added a few dashes of hot sauce for a bite. I also added alot more lemon juice because I couldn't taste it (the balsamic may have drowned it out) so all in all about 6-7 tablespoons. I also increased the feta to a cup and used non fat. I also chopped about a 1/2 of cucumber into it and decreased the onion to a 1/4 of a sweet yellow onion.

 
Jun 06, 2008

This recipe blew us away. My husband raved and raved over it. I did alter it a bit. I added grilled chicken. I also added cucumber and omitted the green pepper. I used green onions and replaced the parsley with cilantro. Because the type of vinegar wasn't specified, I went with balsamic. Also I did not chill it for at least 4 hours and instead served it as soon as I finished preparing it. Thank you for this one! It will be served over and over in our house.

 
Sep 04, 2003

Wonderful salad...it was perfect for dinner on a hot summer day with some crusty sour dough bread. I used one 9 oz three cheese, and one 9 oz spinach and cheese (green) tortellini, which made it even more colorful. The delightful taste and aroma of the fresh herbs were worth the extra trouble and expense as opposed to dried. Next time I think I will cut back a bit on the quantities of the green pepper and onion, keeping the red bell pepper amount the same, but that's just personal taste. I used sweet Vidalia onion, and that flavor was great...not as overpowering as white, yellow or red onion might have been. This was delicious and I plan to make it for the next pot luck or BBQ we attend this summer. I better take along copies of the recipe cause I know I'll be asked. Thanks, Paul!

 

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Nutrition

  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 352 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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