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Tortellini Salad I

Tortellini Salad I

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    4 h 30 m
OTUS.FLA

OTUS.FLA

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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.
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Reviews

MariaJoanne
51

MariaJoanne

7/5/2006

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.

KBURIE
26

KBURIE

12/15/2003

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.

KIMAR
21

KIMAR

8/29/2002

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

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