Italian Cheese Tortellini Pasta Salad is great as a main course on a hot day or an easy side dish for a crowd. It's a go to cold pasta salad recipe and the homemade Italian dressing makes this so delicious after a few hours in the fridge.

I love the crunchy tomatoes, cucumber and bell peppers paired with artichoke hearts, olives and the cheese filled tortellini's then drizzled with an easy homemade italian dressing.

Once in awhile I'll also add a chopped chicken breast or salami but this dish is hearty enough on it's own.

We make Italian Tortellini Pasta Salad for an easy dinner when it's hot, or to take to all those summer barbecues that happen. 

Here's how I make it...

Cook 1 1/2 pounds Cheese Tortellini according to instructions.. I used a good quality refrigerated tortellini.

Once cooked cool tortellini under cold water.

If I'm in a hurry I place the tortellini a bowl of cold water with a cup and half of ice to chill the pasta as fast as possible. 

Drain well and place into a large bowl.

To make Italian dressing in a blender add 1/3 cup White Wine Vinegar, 2/3 cup Extra Virgin Olive Oil, 1 teaspoon Sea Salt, 1/2 teaspoon Black Pepper, 1/2 teaspoon Italian Seasoning, 1 clove Garlic, and 1/2 teaspoon Honey.

Blend until garlic is pureed and vinaigrette is creamy.

Add 1 1/2 cups Mozzarella Cheese (cubed), 1 Bell Pepper, 1 pound Grape Tomatoes, 6 ounce Black Olives (drained), 14 ounces Artichoke Hearts In Water (Drained), 1 whole English Cucumber and 1/2 whole Red Onion.

Drizzle half of vinaigrette over mixture and toss until well coated.

Add 8 ounces Baby Spinach, and remaining dressing. Toss until well coated.

I forgot my onion so it was tossed it there too.

Cold Italian Tortellini Pasta Salad can be eaten right away, but I highly suggest refrigerating for a few hours or overnight. It becomes amazing as the flavors meld.

A few other of my favorite Cold Italian Pasta Salads are:

• Tortellini Kale Pesto Cold Pasta Salad
• Italian Chicken Pasta Salad with Pesto Vinaigrette
• Mediterranean Pasta Salad
• Cowboy Pasta Salad from Belly Full
• Italian Antipasto Pasta Salad 

Italian, Cold, Pasta, Salad, Dressing, Italian Dressing, Best, recipe, Cheese Tortellini, Tortellini, Vinaigrette, Artichoke, Olives, Tomatoes

Pasta Salad, Pasta, Salad, Recipe, Italian, Dressing, Dinner, Lunch, Side

Italian, American

Yield: 8 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Cold Italian Tortellini Pasta Salad

Cold Italian Tortellini Pasta Salad with homemade Italian dressing is a family favorite from Serena Bakes Simply From Scratch.

5 out of 5 based on 7 ratings

prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients:

• 1/3 cup White Wine Vinegar
• 2/3 cup Extra Virgin Olive Oil
• 1 clove Garlic, Minced
• 1/2 teaspoon Honey
• 1 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Italian Seasoning
• 1 1/2 pounds Fresh Cheese Tortellini
• 1 whole Red Bell Pepper, Seeds Removed and Diced
• 1 pound Grape or Cherry Tomatoes
• 1/2 whole Red Onion, Diced
• 1 whole English Cucumber, Diced
• 6 ounces Black Olives, Drained
• 14 ounces Artichoke Hearts In Water, Drained
• 1 1/2 cups Mozzarella Or Provolone Cheese, Diced
• 8 ounces Baby Spinach

instructions

1. In a blender combine white wine vinegar, extra virgin olive oil, garlic, honey, sea salt, pepper, and italian seasoning. Blend until garlic is pureed and vinaigrette is creamy.
2. Cook Tortellini according to directions. Drain and rinse under cold water until cool. Drain well.
3. In a large bowl add cooked tortellini, bell pepper, tomatoes, red onion, cucumber, black olives, artichoke hearts, and cheese. Drizzle with half of dressing and toss until combined.
4. Add spinach and remaining dressing. Toss until well coated.
5. Refrigerate for 3 hours or overnight before serving.

calories
565

fat (grams)
32

carbs (grams)
51

protein (grams)
20

sugar (grams)
6

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© 2014 Serena Bakes Simply From Scratch

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