Cheese Tortellini Vegetable Salad Recipe

Name: Cheese Tortellini Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package cheese tortellini; 1 cup broccoli floret; ½ cup chopped red onion; ⅓ cup chopped oil-cured black olive; 12-⅔ cup fresh green beans; 2 tablespoons julienne sliced sun-dried tomatoes packed in oil; 12-⅔ cup cherry tomatoes (measure whole) or 12-⅔ cup sugar plum tomato (measure whole); 1 large full size carrot, chopped; 10 basil leaves; 12 large red bell peppers or 12 large orange bell peppers or 12 large yellow bell pepper, chopped; 6 small fresh mozzarella balls, quartered; 1 -2 tablespoon balsamic vinegar; 1 small garlic clove; 2 tablespoons olive oil

Servings: persons

1 (8 ounce) package cheese tortellini
1 cup broccoli floret
½ cup chopped red onion
⅓ cup chopped oil-cured black olive
12-⅔ cup fresh green beans
2 tablespoons julienne sliced sun-dried tomatoes packed in oil
12-⅔ cup cherry tomatoes (measure whole) or 12-⅔ cup sugar plum tomato (measure whole)
1 large full size carrot, chopped
10 basil leaves
12 large red bell peppers or 12 large orange bell peppers or 12 large yellow bell pepper, chopped
6 small fresh mozzarella balls, quartered
1 -2 tablespoon balsamic vinegar
1 small garlic clove
2 tablespoons olive oil

1
Blend vinegar, olive oil and garlic for 1 minute, should look lighter and opaque in color (emulsified), put in fridge and begin salad.
2
Prepare all ingredients except green beans, broccoli florets, and tortellini, and put in large bowl.
3
Bring water in a medium large pot to a boil add 1 tbsp of salt to water, while water is coming to a boil remove stem ends from green beans and cut or break in half, rinse with florets and set aside.
4
Cook tortellini for least suggested time, while tortellini is cooking fill a large bowl with 1/2 ice and 1/2 water (ice bath).
5
Remove tortellini with slotted spoon and put in ice bath, then put all broccoli and green beans in pasta water for 30 seconds, take off heat drain into colander and put into ice bath with pasta (add more ice if needed).
6
Drain pasta and veggies after 1-2 minutes, add to other ingredients, pour dressing over and toss gently until mixed through.
7
Serve or refrigerate for up to 5 days.

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 ounce) package cheese tortellini, 1 cup broccoli floret, ½ cup chopped red onion, ⅓ cup chopped oil-cured black olive, and more.

Yes, Cheese Tortellini Vegetable Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cheese Tortellini Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions