A beautiful combination of green salad and pasta salad with a twist! This tortellini pasta salad recipe is a fresh new take on classic pasta salad!
Ingredients:
2 Tbsp fresh parsley finely chopped
16 to 18 ounces refrigerated gluten-free tortellini noodles 2 packages*
5 ounces Spring greens or leafy greens of choice
2 cups cherry tomatoes halved
⅔ cup kalamata olives or black olives chopped
1/2 cup red onion thinly sliced
1 cup feta cheese crumbles
1 cup sun-dried tomatoes drained
⅓ cup shaved parmesan cheese
1/2 cup Italian Dressing or more to taste
Optional Additions:
- ½ cup homemade or store-bought pesto sauce
- ½ cup pine nuts
Instructions
Serve tortellini salad alongside your main entrée and enjoy!
Cook the tortellini pasta according to the package instructions. Note: I typically cook them for 1 to 2 minutes less than what is indicated on the package directions for the best results to ensure they are slightly al dente and don’t fall apart easily. Once the tortellini are cooked, drain them into a colander and rinse them with cold water. Set aside until ready to use.
Transfer all of the salad ingredients to a large bowl. Pour in the salad dressing and toss until everything is well combined. Add in the cooled cooked tortellini pasta and gently toss the salad again until the pasta is integrated into the green salad.
