Tortellini Pasta Salad Recipe
A vibrant tortellini pasta salad featuring fresh cherry tomatoes, artichoke hearts, white beans, and a zesty Italian dressing, perfect for picnics or make-ahead lunches.
Equipment
- 1 large bowl for mixing ingredients
- 1 pot for cooking tortellini
- 1 colander for draining tortellini
Ingredients
- 18 ounces cheese or vegan tortellini
- 2 cups halved cherry tomatoes
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 cup cooked white beans drained and rinsed
- ½ cup thinly sliced red onion
- 5 pepperoncini stemmed and chopped
- 2 cups fresh arugula
- 1 cup fresh basil torn, plus more for garnish
- Parmesan or pecorino cheese optional
- Red pepper flakes optional
- Italian dressing homemade or pre-made (amount as desired)
Instructions
- Cook the tortellini according to package directions until al dente, then drain and let cool.
- Prepare the Italian dressing, either homemade or store-bought.
- In a large bowl, combine cooked tortellini, cherry tomatoes, artichoke hearts, white beans, red onion, and pepperoncini.
- Add half of the dressing and toss to combine.
- Add arugula and torn basil, then toss the salad again gently.
- Season to taste, adding Parmesan cheese, red pepper flakes, and more dressing if desired.
- Garnish with extra fresh basil and serve immediately or refrigerate for up to 4 days.
Notes
- Use fresh tortellini from the refrigerated section for best texture.
- The salad keeps well for up to 4 days in the refrigerator.
- Feel free to substitute white beans with chickpeas for variety.