Summer Tortellini Pasta Salad
Light and fresh, this tortellini pasta salad is the perfect summer dish. Tossed with a pesto vinaigrette, it is a total crowd pleaser!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups tortellini pasta (dry)
- 2 cups arugula
- 1 cup cucumber (chopped)
- 1 whole roasted red peppers
- 1 whole avocado
- 1 cup black olives (sliced)
- ½ cup mozzarella pearls
- 2 tb. basil pesto
- 2 tb. olive oil
- 1 tb. red wine vinegar
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- 1
Bring a large pot of water to a boil. Salt the water and add the tortellini. Cook according to package directions. (Mine took 10-11 minutes.)
- 2
Drain the cooked pasta and combine in a large bowl with the washed arugula and mozzarella pearls.
- 3
Roughly chop a large avocado, English cucumber, black olives and a whole roasted red pepper and add to the bowl with the tortellini.
- 4
In a small bowl, whisk together the pesto, red wine vinegar, olive oil, salt and pepper.
- 5
Pour the pesto vinaigrette over the tortellini mixture and mix to combine.
- 6
Serve immediately or refrigerate it covered for a couple of days.