This pasta salad — tortellini, artichokes, tomatoes, olives, parsley, tossed in a vinaigrette –gets better and better as it sits.
I love going to a restaurant and eating something that I love and recreating my own version at home. This tortellini salad is something similar to what they serve at The Cheese Board in my hometown of Linwood, NJ. I am not sure exactly how they make theirs, but this is pretty darn close. Mine might even be better.
I made this when I was playing around with different kinds of sweeteners. I tried using Sucanat, but I did not like that it did not dissolve, so I prefer to use honey. White sugar works, too. Whatever you got. You just need to add a touch of sweetness to balance the tang of the vinegar in the dressing.
This salad is really easy to make and tastes even better if you let it sit for a while.
Ingredients //
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tbsp honey (or some sort of sweetener)
- 1/3 cup chopped flat-leaf parsley
- 1 cup cherry tomatoes
- 1/2 cup olives
- 1 (14 oz) can of artichokes in water
- 1 package cheese tortellini
How To Make // The Steps
Step 1: Mix together the vinegar, salt, pepper, and honey in a large bowl. Slowly whisk in the olive oil.
Step 2: Toss the parsley, tomatoes, olives, and artichokes in the dressing.
Step 3: Cook the tortellini according to the package directions. Drain and cool with cold water.
Step 4: Gently toss with the rest of the ingredients.
Step 5: Chill in the fridge until you are ready to serve.
Variations //
Pesto Tortellini Salad: Add fresh basil pesto and mozzarella. Along with the cherry tomatoes it will make for a simple and flavorful salad.
Greek Tortellini Salad: For a refreshing Mediterranean twist, combine the pasta with chopped cucumber, cherry tomatoes, feta cheese, olives, and a lemon vinaigrette.
Caprese Tortellini Salad: Similar to the pesto version but substitute balsamic vinegar for the pesto. Fresh mozzarella, cherry tomatoes, and fresh basil, and drizzle with the vinegar will create a classic Caprese flavor.
Antipasto Tortellini Salad: Meat it up with salami and pepperoni. Then add sun-dried tomatoes and toss with an Italian vinaigrette for a hearty and flavorful salad.
Southwest Tortellini Salad: Tortellini meets Chipotle with this version that sees black beans, corn, avocado, red onion, and a chipotle lime dressing come together for a spicy and satisfying salad.
Bacon and Ranch Tortellini Salad: Combine cooked tortellini with crumbled bacon, cherry tomatoes, and ranch dressing for a creamy and indulgent salad.
FAQs //
It’s a 9 oz package. You can see it in the picture.
An hour at least. If you had the benefit of making this the day before, letting it chill overnight is ideal. Just be sure the salad is well covered so it doesn’t dry out.
Sure. I prefer tortellini because you get the bonus of the cheese that’s inside. But if you want to use a different pasta, feel free. My advice would be to go with a short noodle (so, no spaghetti or fettuccine), which makes it easier to serve, and also a noodle with ridges, pockets, etc. so that the dressing and ingredients have somewhere to cling to. Penne, fusilli, rigatoni, rotini… all would work well.
How To Store Tortellini Salad //
Let the salad cool completely. You might want to divide it into portions now to make reheating simpler. Store in an airtight container then into the fridge it goes. It should keep for up to 4 days. You can also freeze it, though the texture of the pasta will change when thawed. I would recommend keeping the pasta separate from the rest of the ingredients until you are ready to eat. That way, you can store the vinaigrette/ingredients and just cook up fresh pasta when you want leftovers.
Other Pasta Recipes You Might Like To Try:
Tortellini Salad with Artichokes, Tomatoes, and Olives
A hometown classic - The Cheese Board's Tortellini Salad - Tortellini Salad with Artichokes, Tomatoes, and Olives
Ingredients
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 Tablespoon honey (or some sort of sweetener)
- 1/3 cup chopped flat leaf parsley
- 1 cup cherry tomatoes
- 1/2 cup olives
- 1 (14-ounce) can artichokes in water
- 1 package cheese tortellini
Instructions
- Mix together the vinegar, salt, pepper, and honey in a large bowl. Slowly whisk in the olive oil.
- Toss the parsley, tomatoes, olives, and artichokes in the dressing.
- Cook the tortellini according to the package directions. Drain and cool with cold water.
- Gently toss with the rest of the ingredients.
- Chill in the fridge until you are ready to serve.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Aimee Finn
Monday 16th of April 2018
I have been making this since I was a kid. Only difference is I just get artichokes in oil and dump the whole jar in and instead of vinegar I put a tiny bit of the juice from the can of olives in I add my own parsley and done!
bakedbree
Monday 30th of April 2018
That sounds good too.
Lee
Friday 6th of July 2012
Just made this. It's sitting in the fridge. Cannot wait to eat. Was so easy to make, too! Yum, thanks!
bakedbree
Thursday 12th of July 2012
I hope that you loved it!
alison
Tuesday 10th of May 2011
I love everything about this. I am betting it will be especially delicious with garden grown tomatoes. Can't wait to try it! Thanks Bree!
bakedbree
Friday 13th of May 2011
it is light and fresh and homegrown tomatoes would be heavenly in here!
emily @ the happy home
Monday 9th of May 2011
yum. my mom makes a similar tortellini salad for every major event in the summer. it's the perfect vegetarian base for cookouts!
bakedbree
Monday 9th of May 2011
It really is, easy to make, flavorful, and you can make it ahead of time.
Jessica
Monday 9th of May 2011
I just love these lovely, simple dishes. And I always appreciate how you add what worked for you, what worked better, and what didn't really at all. Thanks Bree!
bakedbree
Monday 9th of May 2011
Me too, they are things that I make over and over again. I try to be honest, I want to experiment, but I think that it is only fair to be honest about it.