Italian Tortellini Salad
This flavorful salad is a mix of cheese tortellini, fresh vegetables, artichoke hearts and white beans. A light Italian dressing is added to make the perfect side dish or weekend lunch. Italian Tortellini Salad comes together in less than 20 minutes and will disappear in a flash!
The flavors in this Italian Tortellini Salad are delicious and bright. Artichoke hearts, white beans, cherry tomatoes, cucumbers, fresh spinach, cheese tortellini and a light Italian dressing come together to make one of the best fresh side dishes. Pair it with a sandwich for a tasty lunch or add it to a plate with roasted chicken breast for a healthy dinner.
Tips for making Italian Tortellini Salad:
- Drain and rinse the beans before adding them to the salad. This keeps the salad crisp and fresh.
- Be sure to cut all of the vegetables to about the same size, roughly 1/2-in chunks. This makes the salad easier to eat and allows the dressing to coat all of the ingredients.
- Cut the grape tomatoes in half. Many of the seeds will fall to the cutting board as you slice them. It is also helpful to let them rest on a paper towel to absorb some of the moisture from the tomatoes.
- Cook the tortellini in heavily salted boiling water for just three minutes. You want the tortellini to hold its shape once mixed into the salad, so don’t overcook the pasta.
- Be gentle when mixing the salad. You want the tortellini to remain intact in the salad. So fold in the dressing just until ingredients are coated.
Italian Tortellini Salad Recipe
What’s needed:
- CHEESE TORTELLINI– Select a refrigerated or frozen cheese tortellini pasta. Cook it for just three minutes, rinse and allow to cool before mixing into the salad.
- VEGETABLES– Fresh vegetables, including spinach, cucumbers, and grape tomatoes, get added to this bright, flavorful pasta salad.
- WHITE BEANS– Cannellini beans are Italian white beans. They make this salad delicious, adding a creamy bite to the dish.
- ARTICHOKE HEARTS– Drain them and chop roughly before adding them to the pasta salad. They are tangy and will add great flavor to the dish.
- ITALIAN SALAD DRESSING– I used bottled dressing in this recipe as a shortcut. We especially like Olive Garden Italian Dressing. It is creamy, acidic and affordable. Use 1/2 cup dressing to coat the salad.
- GARNISH– A sprinkle of grated Parmesan cheese and a pinch of crushed red pepper over the pasta salad before serving it is a great garnish.
Substitutions and Additions to the salad?
- BEANS– Use chickpeas or garbanzo beans instead of cannellini beans. The beans make the salad comforting and delicious.
- SPINACH– Instead of fresh spinach leaves, add fresh arugula leaves. They will add a slightly peppery taste to the salad. Yum!
- TOMATOES– Don’t like tomatoes? Use chopped red peppers in this side dish. They are sweet and will add color to the salad.
How to make Italian Tortellini Salad?
Step-by-Step Instructions:
- In a Dutch oven filled with salted boiling water, add tortellini and cook for 3 minutes. Tortellini will rise to the top of the water. Remove and drain pasta, allow to cool slightly.
- Wash and chop tomatoes and cucumber and add them to the bowl. Drain beans and artichokes, add them to the salad. Add tortellini and mix to combine.
- Pour salad dressing over all and stir to coat. Add chopped spinach to the salad, stir and refrigerate until ready to serve.
- Garnish salad with grated Parmesan cheese before servings. Recipe makes 8 servings. Refrigerate any leftovers for up to 3 days.
It may be necessary to add more dressing to the salad after it has been in the refrigerator for more than 24 hours, as the pasta will absorb the dressing.
Italian Tortellini Salad is a great make-ahead dish. Simply refrigerate it and be sure to take extra dressing along with you to add to the salad before serving. It’s a great cold salad to make in advance and share at a gathering with friends or family.
For more of the best salad recipes, check out these tasty side dishes:
- BLT Pasta Salad
- Basil Pesto Pasta Salad
- Grandma’s Amish Pasta Salad
- Tomato Basil and Feta Pasta Salad
- Mediterranean Couscous Salad
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Italian Tortellini Salad
Ingredients
- 10 ounces cheese tortellini
- 15 ounces artichoke hearts, drained and chopped to 1/2-inch size
- 15 ounces cannellini beans, drained and rinsed
- 1 cup seedless cucumber, chopped into 1/2-inch chunks
- 2 cups grape tomatoes, halved
- 2 cups spinach leaves, stems removed, tear large pieces
- 1/2 cup Italian dressing
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon crushed red pepper, garnish, optional
Instructions
- In a Dutch oven filled with boiling water, add tortellini and cook for 3 minutes. Tortellini will rise to the top of the water. Remove and drain pasta, allow to cool slightly.
- Wash and chop tomatoes and cucumber and add them to the bowl. Drain beans and artichokes, add the to the salad. Add tortellini and mix to combine.
- Pour salad dressing over all and stir to coat. Add chopped spinach to the salad, stir and refrigerate until ready to serve.
- Garnish salad with grated Parmesan cheese before servings. Recipe makes 8 servings. Refrigerate any leftovers for up to 3 days.
Equipment
- 1 Dutch oven, for boiling tortellini
- 1 large salad bowl
Notes
- BEANS– Use chickpeas or garbanzo beans instead of cannellini beans. The beans make the salad comforting and delicious.
- SPINACH– Instead of fresh spinach leaves, add fresh arugula leaves. They will add a slightly peppery taste to the salad. Yum!
- TOMATOES– Don’t like tomatoes? Use chopped red peppers in this side dish. They are sweet and will add color to the salad.