Zesty Tortellini Pasta Salad
Tortellini salad: whip up this vibrant Italian dish with bell peppers and a zesty dressing. Perfect for a quick and flavorful meal.
Ingredients
- 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 crush red pepper flakes
- pinch kosher salt
- 16 ounces (2 cups) tortellini, cheese or spinach
- 2 tablespoons red wine vinegar
Instructions
- Heat a medium skillet over medium heat. Add the olive oil, bell peppers, tomatoes, garlic, oregano, lemon zest, and a pinch of both crushed red pepper and salt. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 15-20 minutes. Remove from the heat and let cool slightly.
- Meanwhile, bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente. Drain and then add the tortellini to a large salad bowl.
- Pour the olive oil over the tortellini. Add the red wine vinegar and toss to combine.
- Serve the salad warm or cold. It will keep in the fridge for up to 5 days.
Notes
- For extra flavor, allow the cooked vegetable and dressing mixture to marinate with the tortellini for at least 30 minutes before serving.
- If making ahead, add fresh greens (like arugula or basil) just before serving to keep them from wilting.
- You can easily customize this recipe by adding other ingredients such as olives, sun-dried tomatoes, or artichoke hearts for more texture and flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If making ahead, add fresh greens (like arugula or basil) just before serving to keep them from wilting.
- You can easily customize this recipe by adding other ingredients such as olives, sun-dried tomatoes, or artichoke hearts for more texture and flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.