Pasta Salad "Italian Style" Recipe

Name: Pasta Salad "Italian Style"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) packagefrozen tri-colored cheese tortellini; 2 cans artichoke hearts, drained and quartered; 1 can cannellini beans or 1 can pink beans or 1 can garbanzo beans, drained and rinsed; 1 can black beans, drained and rinsed; 1 lb button mushrooms or 1 lb baby portabella mushrooms, cleaned; 1 bunch scallion, sliced; 1 small red onion, cut into rings; 2 -4 sun-dried tomatoes, chopped fine; 4 -6 fresh roma tomatoes, seeded and sliced; 1 (10 ounce) packagefrozen italian green beans, thawed and drained (or fresh ones, blanched); 2 roasted bell peppers, sliced or diced; 1 can black pitted olive, drained; 1 jar stuffed Spanish olives, drained; 1 medium zucchini, sliced and quartered; 3 large carrots, sliced; 1 -2 large fresh sweet pepper, seeded and cut into 1 inch pieces; 2 cups broccoli florets (raw or blanched); 1 ½ cups cauliflower florets (raw or blanched); 5 -10 cloves garlic, minced (or to taste); 2 cups diced mozzarella cheese; 2 cups sharp provolone cheese, cut into thin sticks (or your favorite sharp cheese); 2 -3 cups pepperoni or 2 -3 cups genoa salami, cut into chunks (or both); 2 -4 pepperoncini peppers, seeded and sliced (Italian vinegar peppers); 14-½ cup pignolis (pine nuts); 2 -3 cups of your favorite Italian salad dressing; salt; pepper; grated parmesan cheese or romano cheese; italian seasoning

Servings: persons

1 (1 lb) packagefrozen tri-colored cheese tortellini
2 cans artichoke hearts, drained and quartered
1 can cannellini beans or 1 can pink beans or 1 can garbanzo beans, drained and rinsed
1 can black beans, drained and rinsed
1 lb button mushrooms or 1 lb baby portabella mushrooms, cleaned
1 bunch scallion, sliced
1 small red onion, cut into rings
2 -4 sun-dried tomatoes, chopped fine
4 -6 fresh roma tomatoes, seeded and sliced
1 (10 ounce) packagefrozen italian green beans, thawed and drained (or fresh ones, blanched)
2 roasted bell peppers, sliced or diced
1 can black pitted olive, drained
1 jar stuffed Spanish olives, drained
1 medium zucchini, sliced and quartered
3 large carrots, sliced
1 -2 large fresh sweet pepper, seeded and cut into 1 inch pieces
2 cups broccoli florets (raw or blanched)
1 ½ cups cauliflower florets (raw or blanched)
5 -10 cloves garlic, minced (or to taste)
2 cups diced mozzarella cheese
2 cups sharp provolone cheese, cut into thin sticks (or your favorite sharp cheese)
2 -3 cups pepperoni or 2 -3 cups genoa salami, cut into chunks (or both)
2 -4 pepperoncini peppers, seeded and sliced (Italian vinegar peppers)
14-½ cup pignolis (pine nuts)
2 -3 cups of your favorite Italian salad dressing
salt
pepper
grated parmesan cheese or romano cheese
italian seasoning

1
Combine artichoke hearts, mushrooms, cannelli beans, black beans, green beans, sun dried tomatoes and about 1 cup of dressing in a large sized bowl, toss well, cover bowl and let marinate overnight in the refrigerator.
2
In a large pot, boil water for tortellini and cook according to package directions, do not overcook them.
3
While pasta is cooking, chop, seed and drain all vegetables, as indicated.
4
Drain cooked tortellini and rinse under cold water until pasta is cool.
5
Place pasta in a large bowl, and toss with enough dressing to coat.
6
Cover and refrigerate pasta.
7
Continue preparing the remaining vegetables, cheeses and meats.
8
When all is prepared, mix marinated vegetable/bean mixture and dressing into the pasta and toss to combine all.
9
Add everything else except fresh tomatoes and mix well.
10
Cover and refrigerate until serving time.
11
Just before serving, add fresh tomatoes and toss to mix.
12
Taste and adjust seasonings to your preference, add additional dressing if salad seems dry.

1148

kcal

Calories

Fat

135

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 29 ingredients. The key ingredients include: 1 (1 lb) packagefrozen tri-colored cheese tortellini, 2 cans artichoke hearts, drained and quartered, 1 can cannellini beans or 1 can pink beans or 1 can garbanzo beans, drained and rinsed, 1 can black beans, drained and rinsed, and more.

Yes, Pasta Salad "Italian Style" 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!

Pasta Salad "Italian Style"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions