Tortellini Salad: Best Recipe with Turkey Bacon and Chicken Ham
Delicious tortellini salad packed with marinated artichokes, cheeses, and a zesty Italian dressing, perfect for any occasion.
Equipment
- Large pot
- Colander
- Large bowl
Ingredients
Tortellini Salad Ingredients
- 20 ounces tortellini
- 14 ounces marinated artichoke hearts, quartered
- 8 ounces mozzarella cheese balls, halved
- 4 ounces salami, ¼" slices
- 1 cup baby tomatoes, halved
- 1 cup bell pepper, red and green, ½" dice
- 1 cup English cucumber, ⅛" thick slices
- ½ cup red onion, ½" dice
- ½ cup sliced black olives or kalamata
- 1 tablespoon chopped parsley
- 1 tablespoon sliced basil
- 1 cup Italian dressing
Instructions
Cooking Instructions
- In a large pot, bring 3 quarts of water to a boil. Add the pasta and reduce the heat to a simmer. Cook until tender, about 5 minutes, or according to manufacturers directions.
- Drain into a colander and rinse with cold water until cool, about 1 minute. Shake to drain excess water, then add tortellini to a large bowl.
- To the bowl with the tortellini, add the artichoke hearts, mozzarella cheese, salami, tomatoes, bell peppers, cucumbers, red onion, black olives, parsley, and basil.
- Drizzle ½ cup of the dressing over the salad, then toss to combine. Add more as desired, or serve on the side.
- Garnish with more herbs if desired. Serve immediately or cover and refrigerate.
Notes
About 15 cups of pasta. Assemble the salad 1 day in advance, wait to toss with the dressing until serving. Refrigerate in an airtight container for up to 3 days. Add more dressing to enhance the taste.
Nutrition
Serving: 1cupCalories: 267kcalCarbohydrates: 22gProtein: 11gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 26mgSodium: 674mgPotassium: 105mgFiber: 3gSugar: 4gVitamin A: 673IUVitamin C: 21mgCalcium: 123mgIron: 1mg
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