Italian Tortellini Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian-inspired pasta salad with tortellini, fresh vegetables, cured meats, cheese, and a bright vinaigrette with herbs. Flavorful and perfect for potlucks or light dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/3 cup extra virgin olive oil
- 2 bell peppers, sliced
- 1 cup cherry tomatoes
- 2 cloves garlic, smashed
- 1 tablespoon fresh oregano leaves
- Zest of 1 lemon
- Pinch of crush red pepper flakes
- Pinch of kosher salt
- 16 ounces (2 cups) tortellini, cheese or spinach
- 2 tablespoons red wine vinegar
- 2 cups fresh arugula
- 1/2 cup fresh basil, roughly torn
- 1 tablespoon Dijon mustard (a grainy type is preferred)
- 1/2 cup provolone (cubed)
- 1/2 cup fresh mozzarella balls
- 3-4 ounces salami, roughly chopped
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 646mg
- 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
- 135mg
- Calcium
- 210mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.