Tortellini Pasta Salad
Tortellini pasta salad is great for spring and summer, and it makes a great side dish or easy vegetarian meal. Garlic, tomatoes, artichokes, kalamata olives, basil, olive oil.
Ingredients
- 2 pints grape tomatoes, halved
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 3/4 teaspoon salt (olives and cheese make it salty, but test to see if you want to add more)
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup chopped fresh basil leaves, plus extra for serving (fresh Italian flat-leaf parsley works well as a substitute)
- 10 ounce pack of cheese tortellini cooked to package instructions - I used Trader Joe's
- 1 12 ounce jar marinated, quartered artichoke hearts, drained
- 1 jar pitted kalamata olives, drained (7 ounces)
- grated parmesan cheese for serving
Instructions
For the dressing (make ahead)
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Add the halved tomatoes, olive oil, minced garlic, chopped basil, salt, pepper and red pepper flakes to a bowl; stir and let sit covered at room temperature for 2 to 4 hours.
To assemble the pasta salad
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Add the cooked tortellini, drained artichokes, drained olives to the dressing mixture, and stir to combine.
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Serve immediately at room temperature with parmesan cheese sprinkled on top.
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For leftovers, be sure and remove from the refrigerator 15 minutes or so prior to eating to let the oil melt back to liquid form.
Recipe Notes
Nutrition information is approximate and was calculated using a recipe nutrition label generator.