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Italian Tortellini Salad

  • Prep Time: 15 Min
  • Cook Time: 10 Min
  • Servings: 6
  • Recipe Views: 259 Views

A simple tortellini salad can be the perfect lunch, or you can even make it for a party or brunch. It can be kept simple if you want to focus on the flavor of the pasta (you can use different flavors of tortellini), or you can add a variety of fresh ingredients to really round out the recipe. It’s a great dish to make in the summer when you have access to homegrown tomatoes, onions, cucumbers, etc.



Add a tablespoon of olive oil to water, so hat the tortellini's do not stick together.

Step 1

Tortellini: Cook the tortellini in boiling water until it floats to the top. Remove promptly and rinse with cold water to prevent the pasta from becoming overcooked. Place in a large serving bowl that has enough room to mix in the other ingredients.

Step 2

Cherry tomatoes: Wash the tomatoes and slice each of them in half on a bias. Place into the bowl with the pasta.

Step 3

Cucumber: Wash, peel and slice the cucumber into thin slices. Add to the salad.

Step 4

Pepperoni: You can use a package of already sliced pepperoni, or you can slice up a fresh stick of pepperoni. Add it to the salad.

Step 5

Onion: Slice the red onion into very thin slices. Break up the pieces and add to the salad.

Step 6

Italian Dressing: Drizzle the dressing over the salad, stirring until everything is coated nicely. Stir gently.

Step 7

Basil: Finely chop some fresh basil and sprinkle it onto the completed salad just before serving.

Serving Suggestions

You can make this salad ahead of time, just be sure to refrigerate until it’s time to serve it. It will hold up well in the refrigerator if you hold off on dressing the salad until it’s time to be served. Feel free to substitute any veggies that you can’t find at your local grocery store. You can also incorporate any other vegetables and look like they would be a nice, fresh addition. Shaved Parmesan cheese is nice to serve on the side with the salad, or you can sprinkle some of it over the salad with the fresh basil.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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