Tortellini Salad Recipe
This simple, Italian-inspired, summer tortellini salad recipe requires nothing but a few simple ingredients and takes only minutes to make. Let’s start cooking.
Servings: 4 servings
Calories: 157kcal
Ingredients
- 4 oz tortellini thawed, we used cheese-stuffed
- 1 1/2 tbsp olive oil
- 1/2 tsp Italian seasoning
- 2 tsp lemon juice
- 1/2 tbsp honey
- 1/4 tsp dried basil
- 1/4 tsp traditional Dijon mustard
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 oz green bell pepper chopped
- 4 oz cherry tomato cut in half, we used multi-colored
- 1 oz red onion finely diced
- 0.5 oz coriander roughly chopped
- 3 oz cucumber sliced
- 0.25 oz grated Parmesan cheese
Instructions
- Cook the tortellini: Bring a large pot of water to a boil. Once boiling, add 4 oz tortellini and cook according to package instructions (ours took 7 minutes). Drain and rinse under cold water to stop the cooking process. Drain well and leave to cool.
- Make the dressing: In a small bowl, combine 1 1/2 tbsp olive oil, 1/2 tsp Italian seasoning, 2 tsp lemon juice, 1/2 tbsp honey, 1/4 tsp dried basil, 1/4 tsp traditional Dijon mustard, 1/4 tsp salt, and 1/4 tsp ground black pepper. Mix well and set aside.
- Mix the salad: In a large bowl, combine all the ingredients except for the Parmesan cheese. Drizzle the dressing and toss to coat evenly.
- Serve: You can eat it right away or put it in the fridge for 10 minutes to let it cool before serving. Garnish with a sprinkle of 0.25 oz grated Parmesan cheese and enjoy.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 312mg | Potassium: 200mg | Fiber: 1g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 1mg