Tortellini Salad

Tortellini Salad



Makes 8 Servings

  • 20 ounces tri-color cheese tortellini

  • 1 (14-ounce) can artichoke hearts, drained and quartered

  • 1 (2.25-ounce) can sliced black olives, drained

  • 1/2 cup oil packed sun-dried tomatoes, drained and chopped

  • 1/4 cup pine nuts, toasted

  • 1/4 cup red onion, thinly sliced

  • 3/4 cup homemade see below or  Stonewall Kitchen Classic Italian Dressing

  • 1/2 cup Parmesan cheese, shredded


  1. Cook cheese tortellini according to package directions. Drain pasta.

  2. Add remaining ingredients and toss gently.

  3. This dish can be served warm or cold as a salad.

Dressing Home made


  • 1/2 cup vinegar white wine, red wine, or balsamic are our favorites

  • 1 cup extra virgin olive oil

  • 2 cloves garlic minced

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon onion granules see notes

  • 1/4 teaspoon salt or less to taste

  • freshly ground pepper to taste


  • Choose the vinegar you want for the base of your Italian dressing and pour into a salad dressing carafe.

  • Add olive oil, garlic, and dried seasonings. Shake and it’s ready to serve.

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