Description
This summer tortellini salad recipe is loaded with cheese tortellini, artichoke hearts, and fresh vegetables, all tossed in a light vinaigrette-style Caesar dressing. It’s easy to make, packed with fresh summer flavors, and perfect for summer BBQs, potlucks, or a light lunch.
Ingredients
- Refrigerated Cheese tortellini (1 family-size package, 20 oz )
- English cucumber (1 large, diced)
- Red bell pepper (1 large, diced)
- Artichoke hearts (1 can or jar, 14 oz, drained and halved)
- Caesar salad vinaigrette (1 cup)
Instructions
- Cook cheese tortellini (20 oz) according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- Dice the English cucumber (1 large) and red bell pepper (1 large) into small pieces. Halve the artichoke hearts (14 oz) and set aside.
- In a large serving bowl, combine the cooled cheese tortellini, English cucumber, red bell pepper, and artichoke hearts.
- Pour in the Caesar Salad Vinaigrette (1 cup) and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 2 hours or overnight.
- Before serving, toss the salad again and add additional vinaigrette as needed.
Notes
Tortellini: I use Buitoni Three Cheese Tortellini.
Dressing: Use a vinaigrette-style Caesar. I always use Ken’s Lite Caesar. Avoid creamy dressings.
Make-Ahead: Best made a day ahead. Toss with extra dressing before serving to refresh.
Storage: Store in an airtight container in the fridge for up to 3 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 2.9 g
- Sodium: 415.8 mg
- Fat: 3.7 g
- Carbohydrates: 26.1 g
- Protein: 7 g
- Cholesterol: 20.2 mg
