Tortellini Pasta Salad
Pickled red onions, cheese, pepperoncini, spinach, and Italian dressing are combined with cooked tortellini to make this incredible tortellini pasta salad!
Servings: 10
Calories: 366kcal
Ingredients
- 24 ounces tortellini cooked until al dente
- 2 cups spinach fresh
- 2 cups mozzarella pearls
- ¼ cup parmesan cheese
- 2 cups pepperoncini peppers The ones that come in a jar
- ¾ cup pickled red onions store-bought or homemade
- 1 cup Italian vinaigrette
Instructions
- Cook the tortellini pasta in boiling salted water according to packaging instructions. Drain and place it in a large bowl.
- Add ½ cup of the Italian vinaigrette dressing to the hot tortellini pasta and stir until well combined. Let it sit for 10 minutes.
- Once the 10 minutes are up, add the remaining dressing and remaining ingredients. Check for seasoning and add salt if needed. Mine didn't need any.
- Let the pasta salad cool completely at room temperature, then cover, and refrigerate. Enjoy cold or at room temperature.
Notes
- Make sure not to overcook the tortellini pasta! Overcooked tortellini will fall apart once you start mixing it.
- Want to add more protein? Feel free to add pepperoni, salami, or any other ingredients of your choice.
Nutrition
Calories: 366kcal | Carbohydrates: 33g | Protein: 15g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 35mg | Sodium: 570mg | Potassium: 99mg | Fiber: 4g | Sugar: 3g | Vitamin A: 666IU | Vitamin C: 22mg | Calcium: 209mg | Iron: 2mg