Tortellini Salad Recipe

Tortellini Salad Recipe

A light dish, perfect for the spring and summer months.

When I first attended a Laurita family function this salad was served. It has the benefits of being light and fresh. If you're planning a backyard party this salad is always welcome.

Tortellini Salad


  • 1 pound cheese tortellini, fresh or frozen
  • 1 cup fresh broccoli florets
  • 1 cup fresh parsley, finely chopped
  • 2 Tbs pimiento, chopped
  • 12 ounce jar marinated artichoke hearts, undrained
  • 2 green onions, finely chopped
  • 1 8 ounce jar marinated mushroom caps, drained
  • 2 tsp fresh basil leaves, chopped
  • 2 cloves garlic, finely chopped
  • 1 can black olives, pitted, drained
  • 1/2 pound grape tomatoes
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese


  1. Cook tortellini as directed on the package. Drain and rinse with cold water.
  2. In a large bowl combine all ingredients, except cheese and tomatoes. Stir gently.
  3. Cover and refrigerate 3-5 hours.
  4. Just before serving add tomatoes and cheese and gently mix.

Note: You can make this salad the day before.

If you enjoy this salad, try Insalata al Capriccio, a rice salad popular in the Veneto.

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Insalata al Capriccio - Rice Salad Caprice
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This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.