Hello, food lovers! Today, I am excited to share a recipe for Tortellini Pasta Salad, a delicious and versatile dish that’s perfect for any occasion. Whether you’re planning a picnic, a potluck, or a simple family dinner, this pasta salad is sure to be a hit. With its combination of cheese-filled tortellini, fresh vegetables, and a zesty dressing, this salad is both satisfying and easy to make.
What is Tortellini Pasta Salad?
Tortellini Pasta Salad is a cold salad made with cooked tortellini pasta, fresh vegetables, and a tangy dressing. It’s a great way to enjoy the flavors of a pasta dish in a light, refreshing format. This salad can be served as a side dish or as a main course, making it a versatile addition to your recipe collection.
Ingredients
To make Tortellini Pasta Salad, you’ll need the following ingredients:
- 9 oz cheese tortellini
- 2 chicken breasts
- 5 cups chopped Romaine lettuce
- 1/4 cup sunflower seeds
- 1/2 cup shaved parmesan cheese
- Kosher salt and freshly ground black pepper to taste
For the Dressing:
- 2 cloves garlic
- 1 cup mayo
- 2 teaspoon dijon mustard
- 1-2 tablespoon white vinegar (start with one tbsp. and add more if you want a more acidic dressing)
- 2 teaspoon Worcestershire sauce
- ½ cup shredded parmesan
- juice of half a lemon
- 1-2 tablespoon olive oil
- ½ teaspoon ground black pepper
Instructions
Step 1: Make Your Dressing
If you’re making your dressing, make that first. It will keep in the fridge for up to 1 week. Store bought is also fine!
Step 2: Cook Your Chicken
Season your chicken with salt and pepper and grill or bake until done. Slice into bite sized pieces and place in a large bowl.
Step 3: Cook Tortellini
While the chicken is cooking, cook the tortellini according to the package directions, drain and let cool before placing in the bowl with chicken.
Step 4. Mix Ingredients
Add the chopped Romaine lettuce, sunflower seeds, and shaved Parmesan cheese. Drizzle the dressing over the salad and toss until the salad is well coated. Season with salt and freshly ground pepper, to taste.
Step 5: Chill and Serve
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Tips and Variations
- Vegetables: Feel free to add vegetables based on your preferences. Artichoke hearts, roasted red peppers, olives, or sun-dried tomatoes would be great additions.
- Dressing: If you’re short on time, you can use your favorite store-bought dressing instead of making the dressing from scratch.
- Cheese: For a different flavor profile, try adding crumbled feta cheese or fresh mozzarella balls.
Tortellini Caesar Salad
I made this for Memorial Day and there wasn’t a single piece left in the bowl. It was THAT good. I made the Caesar dressing with my blender and I promise you, once you are dressing at home you won’t be buying it again. The flavor was so good and the combo with the chicken and tortellini made it all so perfect.
Trust me when I say this will be a crowd pleaser and you’ll be making this over and over again this summer!
Let’s get started!
Ingredients
- Caesar dressing (see notes for homemade)
- 9 oz cheese tortellini
- 2 chicken breasts
- 5 cups chopped Romaine lettuce
- 1/4 cup sunflower seeds
- 1/2 cup shaved parmesan cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- If you’re making your dressing, make that first. It will keep in the fridge for up to 1 week. Store bought is also fine!
- Season your chicken with salt and pepper and grill or bake until done. Slice into bite sized pieces and place in a large bowl. While the chicken is cooking, cook the tortellini according to the package directions, drain and let cool before placing in the bowl with chicken. Add the chopped Romaine lettuce, sunflower seeds, and shaved Parmesan cheese. Drizzle the dressing over the salad and toss until the salad is well coated. Season with salt and freshly ground pepper, to taste. Serve and enjoy!
Notes
Homemade Caesar Dressing
- 2 cloves garlic
- 1 cup mayo
- 2 teaspoon dijon mustard
- 1-2 tablespoon white vinegar start with one tbsp. and add more if you want a more acidic dressing
- 2 teaspoon Worcestershire sauce
- ½ cup shredded parmesan
- juice of half a lemon
- 1-2 tablespoon olive oil
- ½ teaspoon ground black pepper
Add all the ingredients to a blender or food processor except for the olive oil. Mix on low speed and slowly add in the olive oil a tablespoon at a time. Blend well and store in an air container.