Description
A refreshing and colorful Summer Tortellini Salad made with tender tortellini and fresh vegetables, perfect for summer gatherings.
Ingredients
Scale
- 12 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup bell peppers, diced
- 1/2 red onion, diced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- In a large pot, boil water and cook the tortellini according to package instructions. Drain and rinse under cold water.
- Chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine the cooked tortellini and all the chopped vegetables.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Chop the fresh basil leaves and toss them into the salad along with the dressing.
- Mix everything gently until well combined. Serve immediately or let it chill in the fridge for an hour to let the flavors mingle.
Notes
For a heartier version, consider adding grilled chicken or chickpeas. This salad can be made ahead of time and lasts for about three days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg