Tortellini Salad with Lemon Herb Dressing
This is the perfect dish for summer cookout. This nut-free, veggie packed side dish features a tasty, tangy dressing that is sure to delight a crowd.
Print Recipe
Ingredients
Tortellini Salad
- 32 ozs. frozen tri-color tortellini
- 6 quarts of water
- pinch of salt
- 1 large red bell pepper diced
- 1 large yellow pepper diced
- 1 cup chopped broccoli
- 1/2 cup red onion diced
- 1 cup grape tomatoes cut in half
- 1 cup cucumbers diced
- 8 ops. artichoke hearts drained and chopped
- 1/2 cup carrots shredded
- 1/2 cup fresh mozzarella cubed
Lemon Herb Dressing
- 2/3 cup olive oil
- 1/3 cup white wine vinegar
- 1/3 cup lemon juice
- 1/4 cup water
- 2 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp thyme
- ½ tsp salt
- fresh ground black pepper to taste
- ½ tsp lemon zest
Instructions
Tortellini Salad
- Lightly salt water and bring to a boil. Add tortellini and cook until al dente, about 8 minutes. Drain and set aside.
- Meanwhile, chop veggies, except avocado, and make dressing (recipe below).
- Combine tortellini and veggies in a large bowl. Toss with about 1/2 the dressing. Cover and refrigerate overnight. Add 1/4 cup dressing and avocado immediately before serving. Reserve remaining dressing to use with leftover salad.
Lemon Herb Dressing
- In a large mason jar combine olive oil, lemon juice, white wine vinegar and water. Add garlic, freshly chopped herbs and salt and pepper. Shake vigorously to mix well. Use immediately. Refrigerate leftovers and be sure to shake before each use.
Notes
Feel free to swap out veggies for your favorites or for what's available. I love adding fresh avocado or kalamatta olives to this salad. Black olives are great too!
Servings: 16 servings