How many servings does this recipe make?

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

What ingredients do I need for Fresh Basil Tortellini Salad?

You need 8 ingredients. The key ingredients include: 1 lb uncooked dry cheese-filled egg tortellini, 1/3 cup olive oil or 1/3 cup vegetable oil, 1/4 cup balsamic vinegar, 2 tablespoons chopped fresh basil (or 2 tsp dried basil), and more.

Is Fresh Basil Tortellini Salad suitable as pasta & noodles?

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

How do I store leftover Fresh Basil Tortellini Salad?

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

Fresh Basil Tortellini Salad Recipe

Name: Fresh Basil Tortellini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb uncooked dry cheese-filled egg tortellini; 1/3 cup olive oil or 1/3 cup vegetable oil; 1/4 cup balsamic vinegar; 2 tablespoons chopped fresh basil (or 2 tsp dried basil); 1 tablespoon grated parmesan cheese; 1/8 teaspoon pepper; 1 green onion, chopped; 1 medium carrot, peeled and sliced on the diagonal

Fresh Basil Tortellini Salad – a delicious recipe with egg tortellini, olive oil, balsamic vinegar, fresh basil, parmesan cheese, pepper. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1 lb uncooked dry cheese-filled egg tortellini
1/3 cup olive oil or 1/3 cup vegetable oil
1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil (or 2 tsp dried basil)
1 tablespoon grated parmesan cheese
1/8 teaspoon pepper
1 green onion, chopped
1 medium carrot, peeled and sliced on the diagonal

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
671 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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