Tortellini Pasta Salad Recipe

Beautiful green salad and pasta salad with a twist! Tortellini pasta salad is a new twist on pasta salad!


– 16 to 18 ounces refrigerated gluten-free tortellini noodles 2 packages* – 5 ounces Spring greens or leafy greens of choice – 2 cups cherry tomatoes halved – ⅔ cup kalamata olives or black olives chopped – 1/2 cup red onion thinly sliced – 1 cup feta cheese crumble – 1 cup sun-dried tomatoes drained – ⅓ cup shaved parmesan cheese – 1/2 cup Italian Dressing or more to taste – 2 Tbsp fresh parsley finely chopped Optional Additions: – ½ cup homemade or store-bought pesto sauce – ½ cup pine nuts


Follow the package instructions to cook tortellini. Note: I cook them 1–2 minutes less than the package directions to ensure they are slightly al dente and don't fall apart. 

Step 1

After cooking, drain the tortellini in a colander and rinse with cold water. Reserve until use.

Step 2

Place all salad ingredients in a large bowl. Add salad dressing and mix well. Add cooled cooked tortellini pasta and gently toss again until combined with the green salad.

Step 3

Serve tortellini salad with your main course and enjoy!

Step 4

See Also

See Also

Almond Butter No-Bake Oatmeal Cookies Recipe