Colorful Tortellini Pasta Salad

Vino Girl's Note:

I get a lot of requests for this pretty and flavorful pasta salad. I like lighter dressing, so if you like more, you may want to increase the oil and vinegar. I haven't gotten any complaints about this though - only compliments! :) I use dry, tri-color tortellini, but you can use refrigerated tortellini or whatever pasta you like. I think fresh herbs and fresh parmesan cheese (not the powdered stuff in the can!) make a big difference in this recipe. I haven't tried it yet, but I think fresh broccoli would also be nice in this. This recipe makes a ton, so it is great for larger gatherings. The number of servings is a guess!

• Total Time: 4 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 16

• 16 ounces cheese-filled egg tortellini
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh basil, chopped
• 3 tablespoons fresh parsley, chopped
• 3 tablespoons lemon juice
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon garlic granules
• 1/4 teaspoon cayenne pepper
• 4 dashes hot pepper sauce
• 1/2 cup crumbled feta cheese
• 1/4 cup grated parmesan cheese

Directions:

1. Cook pasta according to directions on the package.
2. When making any pasta salad, I prefer to under cook it by a minute or two so that it is a bit more firm, but this is up to you.
3. Rinse with cold water and drain well.
4. Whisk together vinegar, olive oil, herbs, lemon juice, garlic, cayenne pepper, black pepper, and hot sauce in a medium bowl or large measuring cup.
5. Combine peppers, onion, and olives in a very large bowl.
6. Gently stir in tortellini.
7. Pour dressing over salad and lightly toss to coat pasta and vegetables.
8. Cover and refrigerate overnight or for at least four hours.
9. Just before serving, sprinkle the cheeses on top.

Reviews

[janfos]

Thank you for sharing this wonderful recipe Vino Girl! I made this last night for a casual Sunday summer meal, and it was absolutely delicious! It took all of my willpower not to go back to the serving bowl for seconds and thirds. I used 2 cloves of freshly minced garlic instead of the granules and didn't have any feta on hand, so just added freshly grated Parmesan cheese and it was great. I skipped the green pepper and it was still colourful and completely appetizing.

Next time, I would pour half of the vinaigrette dressing onto the pasta, then refrigerate for four hours, then I would then add the rest of the dressing just before serving. Thanks!

[mama smurf]

This is a delicious salad! I cut the recipe in half and used fresh garlic (minced) and followed the rest of the instructions. I did add a little more cheese (we love cheese). We had unexpected company and this really made a hit. I ran up and made her a copy of the recipe to take home. Thank you. Made for Zaar Alphabet Game.

[Chef #910660]

A really pretty and satisfying summer salad. I used spinach tortellini stuffed with mushrooms and added tomatoes. Would add more cheese and a little less lemon if using mushroom totellini again.