Sometimes in the summer, you just want something easy and cold to make for dinner. This Tortellini Garden Salad is perfect for such a time. Made with garden vegetables and spinach and cheese tortellini, then mixed together with a homemade Italian dressing. It’s so refreshing, I think you’re going to love it!
When making this salad, be sure to allow a little extra time, as it’s best served after being refrigerated for 30-60 minutes, to allow the flavors to meld.
Tortellini Pasta is quite wonderful!
I was probably in my 30’s before I tried Tortellini pasta. Before then, I probably hadn’t even noticed it in grocery stores. It’s really quite wonderful.
If you don’t have cheese and spinach tortellini, you may use three cheese tortellini. It’s good, too! I usually purchase the dried variety, but you could use the refrigerated kind as well. Or make your own–something I have yet to do, but it’s on my list!
See my recipe for Homemade Tomato Soup with Tortellini. Browse Pasta Salads or Pasta Recipes.
Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
Cook the Tortellini
Prepare the Cheese and Spinach Tortellini in a medium saucepan, according to package directions.
I like to remove the cooked tortellini from the water a minute short of al dente, to assure the pasta isn’t overcooked.
Prepare the Vegetables
Using a cutting board and Chef’s knife, dice the tomato into small bites.
If you’re using grape or cherry tomatoes, slice them in half.
Peel and slice the cucumber. Slice the yellow squash and mushrooms. Dice the green bell pepper and sweet onion. If using fresh garlic, go ahead and mince it.
When I make salads that aren’t cooked, I prefer to use jarred minced garlic rather than fresh garlic, as it tends to be overly strong for a salad. This is also true for dips, such as Guacamole or Hummus.
Make the Dressing
In a small bowl combine the extra virgin olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, and red pepper flakes. This is basically an easy, homemade Italian Dressing.
Time Saver Step: If you prefer, you may use a favorite Italian dressing instead of this homemade version.
Assemble the Salad
In a large bowl, combine the vegetables and cooked tortellini with a rubber spatula. Pour the homemade Italian dressing over the vegetable mixture. Season with kosher salt and freshly ground black pepper.
Transfer the salad to a pretty serving bowl. Cover with plastic wrap and refrigerate for 30-60 minutes before serving to allow the flavors to meld.
To serve, sprinkle the salad with freshly grated Parmesan. This recipe will serve 6-8 people. Refrigerate leftovers for up to 3 days.
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Tortellini Garden Salad
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Ingredients
- 12 oz. cheese and spinach tortellini
- 1 cup garden tomatoes (diced)
- 1 whole cucumber (peeled and sliced)
- 1 whole yellow squash (sliced)
- 1/2 cup mushrooms (sliced)
- 1/2 cup green bell peppers (diced)
- 1/2 cup sweet onion (diced)
Homemade Italian Dressing
- 1/2 cup Extra Virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated black pepper
- 1/2 cup Parmesan (freshly grated)
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
Cook the Tortellini
- Prepare the Cheese and Spinach Tortellini in a medium saucepan, according to package directions. I like to remove the tortellini about 1 minutes short of al dente to assure the pasta is not overcooked for this salad.
Prepare the Vegetables
- Using a cutting board and Chef’s knife, dice the tomato into small bites. (If you’re using grape or cherry tomatoes, slice them in half.)
- Peel and slice the cucumber. Slice the yellow squash and mushrooms. Dice the green bell pepper and sweet onion.
Make the Dressing
- In a small bowl combine the extra virgin olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, and red pepper flakes.
Assemble the Salad
- In a large bowl, combine the vegetables and cooked tortellini with a rubber spatula. Pour the homemade Italian dressing over the vegetable mixture. Season with kosher salt and freshly ground black pepper.
- Transfer the salad to a pretty serving bowl. Cover with plastic wrap and refrigerate for 30-60 minutes before serving to allow the flavors to meld.
- Sprinkle the salad with freshly grated Parmesan before serving. Serves 6-8.
I hope you’ll enjoy this summer salad as much as we do!