Tortellini Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cold pasta salad with cheese tortellini, mixed vegetables, and an Italian vinaigrette. Colorful and refreshing with bright acidity. A potluck staple and perfect for warm-weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 9-10 oz cheese tortellini ((the fresh refrigerated variety))
- 1-2 cups chopped veggies
- ¼ cup cheese of choice ((sharp cheddar, mozzarella, feta))
- 1-2 tsp finely grated Parmesan cheese
- salt and pepper (to taste)
- tomatoes
- bell peppers
- red onion
- sweet mini peppers
- broccoli
- marinated artichokes
- sweet corn
- chopped avocado
- banana peppers
- cucumber
- olives
- spinach
- arugula
- kale
- 1/4 cup extra virgin olive oil
- 3 TBSP white vinegar
- 1 TBSP Italian Seasoning blend ((Mrs. Dash is my favorite!))
- 1/2 TBSP garlic powder
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 1231mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1426mg
- Calcium
- 373mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1231MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.