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Mediterranean tortellini salad
Nawaal Ahmed

Easy Mediterranean Tortellini Salad

Fresh Tortellini Pasta Salad with Vegetables
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 16 oz 450 g cheese tortellini
  • 1 cup 150 g sun-dried tomatoes, softened and chopped
  • 1 can 400 g artichoke hearts, drained and quartered
  • 1 cup 150 g roasted red peppers, chopped
  • 1 cup 150 g cherry tomatoes, halved
  • 4 scallions sliced
  • 1/2 cup 20 g fresh basil, chopped
  • 2 tbsp 30 ml red wine vinegar
  • 2 tbsp 30 ml olive oil
  • 1 clove garlic minced
  • 1 tsp 2 g dried oregano
  • 1/4 tsp 1 g salt
  • 1/4 tsp 1 g black pepper

Method
 

  1. Bring a large pot of salted water to a boil and cook tortellini until tender but still slightly firm
  2. Drain the pasta and rinse under cold water to stop cooking and cool it down
  3. Transfer the cooled tortellini to a large mixing bowl, ensuring excess water is drained
  4. Soak sun-dried tomatoes in warm water until softened, then chop into small pieces
  5. Add artichokes, roasted peppers, cherry tomatoes, and scallions to the bowl with the pasta
  6. In a separate bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper until smooth
  7. Pour the dressing over the salad and gently toss until everything is evenly coated
  8. Fold in fresh basil and mix lightly to preserve its aroma and color
  9. Let the salad rest for a few minutes so the flavors meld together before serving

Notes

Protein: 12 g

Carbohydrates: 45 g

Fat: 14 g

Fiber: 4 g

Sugar: 6 g

Sodium: 580 mg