Tortellini Salad: Easy & Flavorful with Turkey Bacon and Chicken Ham
A delicious tortellini salad packed with marinated artichokes, mozzarella, and fresh veggies, perfect for any occasion.
Equipment
- large pot
- colander
- large bowl
Ingredients
Pasta and Cheese
- 20 ounces tortellini
- 8 ounces mozzarella cheese balls halved
Vegetables and Add-ins
- 14 ounces marinated artichoke hearts quartered
- 1 cup baby tomatoes halved
- 1 cup bell pepper red and green, ½" dice
- 1 cup English cucumber ⅛" thick slices
- ½ cup red onion ½" dice
- ½ cup sliced black olives or kalamata
- 1 tablespoon chopped parsley
- 1 tablespoon sliced basil
Other
- 1 cup Italian dressing
- 4 ounces salami ¼" slices
Instructions
Cooking Instructions
- In a large pot, bring 3 quarts of water to a boil. Add the pasta and reduce the heat to a simmer. Cook until tender, about 5 minutes, or according to manufacturers directions.
- Drain into a colander and rinse with cold water until cool, about 1 minute. Shake to drain excess water, then add tortellini to a large bowl.
- To the bowl with the tortellini, add the artichoke hearts, mozzarella cheese, salami, tomatoes, bell peppers, cucumbers, red onion, black olives, parsley, and basil.
- Drizzle ½ cup of the dressing over the salad, then toss to combine. Add more as desired, or serve on the side.
- Garnish with more herbs if desired. Serve immediately or cover and refrigerate.
Notes
Assemble the salad 1 day in advance, wait to toss with the dressing until serving. Refrigerate in an airtight container for up to 3 days. Add more dressing to enhance the taste.
Nutrition
Serving: 1cupCalories: 267kcalCarbohydrates: 22gProtein: 11gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 26mgSodium: 674mgPotassium: 105mgFiber: 3gSugar: 4gVitamin A: 673IUVitamin C: 21mgCalcium: 123mgIron: 1mg
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