The Forked Spoon · by Jessica Randhawa★ 4.8 (30)
Tortellini Pasta Salad Recipe
NUTRITION · PER SERVING22M COOK
CAL 17%·PRO 16%
CARBS 30G35% OF CAL
3G FIBER24G OTHER3G TOTAL SUGAR
FAT 22G56% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheese tortellini tossed with fresh vegetables, kalamata olives, feta, and a bright lemon-garlic dressing. A cold, make-ahead salad perfect for picnics and potlucks.
sideamericansaladgluten freevegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 20 ounces cheese tortellini (cooked just until al dente (about 2 minutes))
- ½ red onion (diced)
- 1 English cucumber (peeled, quartered, and diced)
- 1 green bell pepper (seeded and diced)
- 10 ounces cherry tomatoes (halved)
- ½ cup kalamata olives (pitted and sliced)
- 4 ounces feta cheese (crumbled)
- salt and black pepper (to taste)
- fresh basil (to garnish, optional)
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 2-3 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- 1 tablespoon fresh parsley (chopped)
- ½ teaspoon salt
- ½ teaspoon black pepper
At a glance
PER SERVING · TIME 22M
CAL 17%·PRO 16%
CARBS 30G35% OF CAL
3G FIBER24G OTHER3G TOTAL SUGAR
FAT 22G56% OF CAL
5G SAT16G UNSAT
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
- 2m
- Sodium
- 872mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 872MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.