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Italian Tortellini Pasta Salad
Course
Salad
Keyword
Salad
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Servings
8
Calories
576
kcal
Ingredients
For Salad:
20
ounces
cheese tortellini
cooked according to package, drained (don’t overcook)
1
large
green bell pepper
diced
2
cups
halved or quartered grape tomatoes
2
cups
diced cucumber
1
cup
diced red onions
1 1/2
cups
cubed mozzarella cheese
4 to 6
ounces
sliced pepperoni
cut into quarters
1
can (3.8 ounces)
sliced black olives
drained
For Dressing:
3/4
cup
extra virgin olive oil
1/2
cup
white balsamic or red wine vinegar
1
tablespoon
dried Italian seasoning oregano
1
teaspoon
garlic powder
1/4
teaspoon
salt
1/4
teaspoon
black pepper
1
teaspoon
sugar
Instructions
In a large bowl, combine cooled tortellini with bell pepper, tomatoes, cucumber, red onions, mozzarella, pepperoni, and olives.
In a jar shake together the dressing ingredients.
Toss all but about 1/3 cup of the dressing with the pasta mixture.
Cover and refrigerate for a couple of hours or overnight.
Add a bit of extra dressing if needed right before serving.
Nutrition
Calories:
576
kcal
|
Carbohydrates:
40
g
|
Protein:
19
g
|
Fat:
38
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
19
g
|
Trans Fat:
0.2
g
|
Cholesterol:
57
mg
|
Sodium:
746
mg
|
Potassium:
285
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
564
IU
|
Vitamin C:
24
mg
|
Calcium:
239
mg
|
Iron:
3
mg