This vibrant Marinated Tortellini is a delightful twist on traditional pasta salad, blending tender cheese tortellini with crisp artichoke hearts, briny olives, and sweet bell peppers. The dressing is a bright, zesty mixture of olive oil, white wine vinegar, Dijon mustard, and lemon juice, seasoned with Greek spices and a hint of cayenne for warmth. The result is a dish that balances creamy pasta textures with crunchy vegetables and a sharp, acidic kick. It’s ideal for weeknight dinners, picnic lunches, or as a make-ahead side dish that tastes even better the next day as flavors meld. Simple to assemble and packed with Mediterranean-inspired flavor, this recipe is a crowd-pleaser.
Marinated Tortellini
Description
This vibrant Marinated Tortellini is a delightful twist on traditional pasta salad, blending tender cheese tortellini with crisp artichoke hearts, briny olives, and sweet bell peppers. The dressing is a bright, zesty mixture of olive oil, white wine vinegar, Dijon mustard, and lemon juice, seasoned with Greek spices and a hint of cayenne for warmth. The result is a dish that balances creamy pasta textures with crunchy vegetables and a sharp, acidic kick. It's ideal for weeknight dinners, picnic lunches, or as a make-ahead side dish that tastes even better the next day as flavors meld. Simple to assemble and packed with Mediterranean-inspired flavor, this recipe is a crowd-pleaser.Ingredients
Directions
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Cook the fresh cheese tortellini according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside.
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Drain the can of artichoke hearts thoroughly and pat dry with paper towels. Cut them into halves if they are large.
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In a small bowl, whisk together the white wine vinegar, olive oil, Dijon mustard, lemon juice, sugar, salt, Greek seasoning, ground black pepper, and a dash of cayenne until the dressing is well blended and emulsified.
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In a large mixing bowl, combine the drained tortellini, artichoke hearts, sliced mushrooms, black olives, red bell pepper pieces, capers, and shrimp (if using).
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Pour the prepared marinade over the tortellini and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
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Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 3 hours to allow the flavors to meld and the tortellini to absorb the dressing.
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Before serving, give the salad a final toss. Serve chilled in a bowl lined with lettuce leaves, using wooden picks for easy serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 571.6kcal
- % Daily Value *
- Total Fat 45.9g71%
- Saturated Fat 6.3g32%
- Cholesterol 0.0mg0%
- Sodium 5207.4mg217%
- Total Carbohydrate 37.0g13%
- Dietary Fiber 19.1g77%
- Sugars 1.5g
- Protein 11.8g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
