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Tortellini Pasta Salad

4.91 from 22 votes

Chilled tortellini pasta salad with veggies and homemade vinaigrette—perfect for BBQs and easy to make ahead.

Prep Time: 10

Cook Time: 20

chill time: 1

Total Time: 1 30

Yield: 14 servings

Course: BBQ Side dish, Side Dish

Cuisine: American

Ingredients

2 8.8 ounce packages Three cheese tortellini (I used Delallo )
3 1/2 cups broccoli florets (cut bite sized pieces)
1 1/2 cups grape tomatoes (halved)
1/2 cup red onion (sliced)
1/4 cup black olives (sliced )
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon kosher salt (plus more for water)
2 cloves garlic (minced )
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley

Instructions

Bring a large pot of salted water to a boil.
When boiling, blanch the broccoli 15 to 30 seconds and remove with a slotted spoon and rinse under cold water to stop it from cooking.
Add the tortellini to the boiling water and cook according to package directions.
Drain and rinse under cold water then add to a large bowl with the remaining ingredients.
Mix well and refrigerate until chilled. Serve cold.

Notes

Tortellini: Shelf-stable tortellini holds up better than fresh in pasta salads. Cook just until al dente and rinse under cold water to stop the cooking.
Broccoli: For a softer texture, blanch broccoli florets in boiling water for 30 seconds, then shock in ice water.
Make Ahead: Best served cold—can be made up to 1 day in advance. Toss before serving and refresh with a splash of oil or vinegar if needed.
Add-Ins: Try baby mozzarella balls, feta, grilled chicken, or salami to turn this into a more filling main dish.

Nutrition

Serving: 1cup, Calories: 192kcal, Carbohydrates: 24g, Protein: 6g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 19mg, Sodium: 398mg, Fiber: 2.5g, Sugar: 2.5g

- WW Points: 6

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