Make tortellini salad for your next gathering or to take to a potluck. It's cheese pasta, olives, peppers, artichoke hearts tossed with a homemade dressing.
Course
Salad
Cuisine
Italian
Prep Time12minutes
Cook Time8minutes
Total Time20minutes
Servings12servings
AuthorRenee
Ingredients
1package refrigerated cheese tortellini20 ounces
1/4cupwhite wine vinegar
1/4cupred wine vinegar
4teaspoonsfresh lemon juice
4teaspoonsdijon mustard
2teaspoonssalt
1/2teaspoongranulated sugar
1/2teaspoonGreek seasoning
1/2teaspoonblack pepper
1/4teaspoonground cayenne pepper
3/4cupolive oil
1jar or can marinated quartered artichoke hearts14-16 ounces, drained
1can black olives15 ounces, drained
1red bell pepperseeded and chopped
2tablespoonscapers
Instructions
Prepare tortellini according to package instructions.
While tortellini is cooking, make the dressing. Whisk together white wine vinegar, red wine vinegar, lemon juice, mustard, salt, sugar, Greek seasoning, black pepper, and cayenne pepper in a medium bowl. Slowly add olive oil while whisking.
Place cooked and drained tortellini in a large bowl. Add artichoke hearts, olives, bell pepper, and capers.
Add about a half to three-quarters of dressing and gently toss salad to combine. Reserve remaining dressing.
Tortellini salad is best served on the day it is made. The pasta will soak up some of the dressing as it sits. Add more dressing if needed.
If made a day in advance, keep refrigerated. Bring to room temperature prior to serving (the olive oil will congeal when it is chilled).
Recipe Notes
Amounts of artichoke hearts, olives, bell pepper, and capers can be adjusted to your preference.