Colorful Tortellini Pasta Salad |
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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 16 |
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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! Ingredients:
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.
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