Italian Tortellini Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A zesty Italian pasta salad with cheese tortellini, pepperoni, fresh vegetables, and herbs tossed in a tangy homemade vinaigrette. Light, colorful, and perfect for potlucks and picnics.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 9-10 oz refrigerated cheese tortellini
- 1 cup diced bell pepper ((any color))
- ¾ cup cherry tomatoes
- ¼ cup chopped turkey pepperoni or salami slices
- ¼ cup sliced red onion ((or to taste))
- ¼ cup jarred artichoke hearts ((optional))
- 2 TBSP sliced jarred banana peppers
- 2 TBSP freshly grated parmesan cheese ((plus extra to taste))
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar ((or white wine vinegar))
- 2-3 TBSP fresh lemon juice
- 1 clove garlic
- ½ tsp dried thyme
- ½ tsp dried oregano leaves
- ¼ tsp crushed red pepper
- ¼ tsp sea salt ((plus extra to taste))
- ⅛ tsp freshly ground black pepper ((or to taste))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 17m
- Cook
- 3m
- Sodium
- 330mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 113mg
- Calcium
- 99mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 17M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.