Fresh Tortellini Salad for Summertime Anytime
Fresh Tortellini Salad is a great way to bring summertime to your table no matter what season you are in. This is a family favorite not only for weeknight dinners but also for big family gatherings too! It’s simple to make, pretty inexpensive, and a great way to use up fresh veggies from the salad drawer when you don’t quite have enough for a big green salad. My kids love Tortellini Salad because they never know what I’m going to put in it, besides the tortellini and the dressing. It’s always a wonderful surprise, filled with their favorites.
Tortellini Salad in Minutes
I start out with tortellini that I find on sale, whether it’s the fresh Buitoni kind or a dried version from the pasta aisle. I try to stick to things like cheese or mushroom filled, but you can use the chicken or sausage filled as well, just remember if you are taking it to a picnic to keep it chilled. While the tortellini is cooking, I grab anything and everything I have in the fridge vegetable drawer to add to Tortellini Salad. Mushrooms, peppers, tomatoes, cucumbers, and even olives and pepperoncinis make an appearance in Tortellini Salad. It’s whatever you have that your family loves. I make a beautiful dressing from apple cider vinegar, olive oil, and a host of spices to bring out the flavors and make Tortellini Salad special.
- 1 lg pkg fresh tortellini, any flavor
- 1 English cucumber, washed and sliced
- 1 4 oz pkg mushrooms, cleaned and sliced
- 4 small tomatoes, diced
- 1 bell pepper, cleaned and diced
- ¾ C olive oil
- ⅓ C apple cider vinegar
- 1 T dried oregano
- 1 ½ t dried basil
- 1 t minced garlic
- ½ t salt
- ½ t ground black pepper
- Heat a large pot of water to boiling. Cook the tortellini until just cooked through. Drain and rinse with cold water to stop the cooking process. Place in a large bowl.
- Add the remaining vegetables.
- In a small bowl, whisk the dressing ingredients. Pour over the salad and stir to combine.
- Refrigerate for at least 1 hour to chill.
- Serve chilled.
Making Tortellini Salad Ahead
When I can, I make Tortellini Salad a day or two ahead of time and hide it in the back of the fridge to keep it away from hungry kiddos. That gives the pasta time to absorb all the flavors, especially the dressing, making it bold and flavorful. I’ll even store it in an airtight container so I can give it a good shake every now and then to mix up the flavors and keep all parts of the salad marinating. Whether you are making it for a weeknight meal or a big family picnic, Tortellini Salad is sure to be a hit!