With the weather warming up, I’m looking for foods that are cool and refreshing. And one of my family’s favorite dishes is pasta salad. And while that’s super yummy, I generally serve it as more of a side. So I wanted to find a way to make it into a meal itself. By combining bold flavors with cheese stuffed tortellini, I created a dish that has just the right amount of zing to create a cool summer pasta salad that is filling but still perfect for warmer days! Here’s how you can make it too.
What You Will Need
2 Packages of Buitoni Cheese Tortellini
1 Can of Black Olives (drained and sliced)
1/2 Cup of Sundried Tomatoes (drained and sliced)
1/2 Cup of Artichoke Hearts (drained and sliced)
1/2 of a Red Onion
1/3 Cup of Extra Virgin Olive Oil
1/3 Cup of Rice Vinegar
1/3 Cup of Balsamic Vinegar
1 and 1/2 Tablespoons of Italian Dressing Dry Mix
Fresh Parmesan Cheese
How to Make It
Start by boiling your water and cooking your tortellini according to the directions on the box. While it is boiling, finish slicing your olives, sundried tomatoes, artichoke hearts and red onion and mix them all together in a large bowl.
Next, mix your dressing. To do this, mix your extra virgin olive oil, rice vinegar and balsamic vinegar. Then stir in your Italian dressing seasoning. Set is aside and finish your pasta. Once your pasta is done, drain it and set it next to your olive mixture.
Pour your tortellini on top your your olive mixture and then drizzle in your dressing mixture over top.
Using a large spoon, gently mix it all together well. If you mix too hard, your tortellini will break so be sure to be gentle with this step.
Put your Tortellini Salad in the refrigerator for 3 to 4 hours to cool it completely. Then grate some fresh Parmesan cheese to top it with right before serving!
Serve your salad still chilled for a delicious meal that is sure to impress! This is perfect for luncheons with friends or simply as a great way to spice up a boring day!