Total Time
Prep 15 mins
Cook 10 mins

This is a great pasta salad with cheese tortellini and sweet basil. Plan ahead, because it should chill for a couple hours to allow flavors to blend.

Ingredients Nutrition

  • 1 lb uncooked dry cheese-filled egg tortellini
  • 13 cup olive oil or 13 cup vegetable oil
  • 14 cup balsamic vinegar
  • 2 tablespoons chopped fresh basil (or 2 tsp dried basil)
  • 1 tablespoon grated parmesan cheese
  • 18 teaspoon pepper
  • 1 green onion, chopped
  • 1 medium carrot, peeled and sliced on the diagonal


  1. Cook tortellini as directed on package.
  2. Drain and rinse with cold water.
  3. Mix remaining ingredients in a medium bowl.
  4. Add tortellini and toss until well combined.
  5. Cover and refrigerate at least 2 hours.
  6. Toss again before serving with additional parmesan cheese.
Most Helpful

5 5

Delightful! Fresh and light. Could be served as a light summertime meal or as a side dish. Would be great served at cookout this summer! Thank you for a wonderful recipe, Karen!

5 5

Delish! Everyone loved it! I think I would like to try adding some artichokes next time.

5 5

This recipe was a hit at the BBQ I attended this weekend. I loved how easy it was, and the flavor was great. I was told that this was what I was "allowed" to bring to the next BBQ. I shaved, then roughly chopped, the carrots instead of slicing them just because I think they're easier to eat that way. I also used a bit more cheese and pepper than called for. I used regualr balsamic vinegar this time around, but next time I make it, I'm going to try white balsamic so the dressing won't look quite so dark. Thanks Karen, for a great summertime recipe!