I've been putting my newly organized spice jars and pantry door shelving system to work by getting back to consistently cooking and creating some family favorites on the regular for my people. They love when that happens. *wink*
If you've been looking for the perfect tortellini pasta salad recipe, you can stop now.
I've got you covered.
This one is full of flavor, savory and really packs a punch when it comes to hitting all of the marks for a dish that is satisfying yet slightly sophisticated.
This recipe is hands-down my absolute favorite and has been for the last...oh...7 years or so.
If you've been around the blog awhile...it may look familiar...
which it should because I posted the recipe back in 2012.
BUT...since that post, I've made a few tweaks to it that I think make it absolute perfection.
And trust me when I say, this dish is so delicious it'll quickly become your favorite go-to recipe
when you are looking to impress your guests or feed a crowd.
So...sit back...enjoy a few pics of this delicious pasta salad and then add it to your "must try" list!!
Everyone I've ever made it for LOVES it and always asks for the recipe.
Just promise me you won't show up with it at the next potluck if you know I'll be in attendance because I will more than likely show up with this pasta too! But then again, that would mean more pasta for everyone so I guess that's actually a really good thing! Ha!!
Enjoy my friends!!
PS - Let's stay cozy + connected in-between posts...find me on Instagram.
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The BEST Mediterranean Tortellini Salad EVER!
Yield: 6-8
prep time: 20 Mcook time: 9 Mtotal time: 29 M
Absolutely the best tortellini pasta salad you will ever make. Double the recipe to feed a crowd. (be sure to keep some for yourself before you bring it to your next potluck because trust me, there won't be any left).
ingredients:
- 1 - 20oz. pkg three cheese tortellini, fresh
- 1/2 cup mayo
- 1/4 cup light tasting olive oil
- 1/8 cup red wine vinegar
- 1 + 1/2 tsp dijon mustard
- 1 tsp. granulated sugar
- 1/2 tsp. fine sea salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. oregano, dried
- 1/4 tsp. thyme, dried
- 1/4 tsp. basil, dried
- 1-3 garlic cloves, minced (depending on your taste)
- 1 - 13oz. jar marinated baby artichokes, drained and quartered
- 3/4 cup scallions, chopped
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 cup black olives, sliced
- 1/2 cup parmesan, freshly grated
instructions:
How to cook The BEST Mediterranean Tortellini Salad EVER!
- Cook pasta following package instructions.
- Drain and rinse under cold water.
- Allow pasta to sit in colander to drain until recipe calls for it to be added.
- Whisk mayo and next 9 ingredients together in small bowl until well blended. Set dressing aside.
- Add artichokes, scallions, sun-dried tomatoes and olives to an oversized bowl.
- Pour 3/4 of dressing over the top and mix with large wooden spoon until evenly distributed. Add pasta to mixture. Top with parmesan. Toss to blend.
- Cover and refrigerate for 2 hours or overnight.
- Serve cold with freshly grated parmesan as a garnish.
NOTES:
Can be made 1 day ahead if stored in airtight container and refrigerated.
Double this recipe to feed a crowd. It'll go fast.
Calories
423.81
423.81
Fat (grams)
30.65
30.65
Sat. Fat (grams)
6.50
6.50
Carbs (grams)
29.25
29.25
Fiber (grams)
3.99
3.99
Net carbs
25.26
25.26
Sugar (grams)
1.82
1.82
Protein (grams)
9.87
9.87
Sodium (milligrams)
572.32
572.32
Cholesterol (grams)
31.89
31.89
Please note: These nutritional values are based on information contained in a large database. They may or may not be accurate reflections of the ingredients listed here.
KEEPiNG iT REAL
I took a vote on my Instagram feed about which recipe I should post first out of two very different but delicious recipe options I shared. The two options were this pasta salad or a pot roast recipe.
The pasta dish won - but only by two votes. You know what that means, right?
Pot Roast recipe coming next week. Yay!!
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