This vibrant Italian-style pasta salad is the ultimate crowd-pleaser for potlucks, summer barbecues, or a light weeknight dinner. The combination of tender cheese-stuffed tortellini and firm fettuccine provides a hearty base, while fresh snow peas, broccoli, cherry tomatoes, and mushrooms add incredible crunch and color. The briny kick from ripe olives and the sharp tang of grated Parmesan cheese create a balanced flavor profile that is both refreshing and satisfying. Tossed in a light dressing and chilled, the flavors meld beautifully, making each bite crisp and juicy. It’s a versatile dish that tastes even better the next day, allowing the vegetables to soften slightly and absorb the dressing. Perfect served alongside warm French bread or as a standalone main course.
Pasta Salad At Its Best
Description
This vibrant Italian-style pasta salad is the ultimate crowd-pleaser for potlucks, summer barbecues, or a light weeknight dinner. The combination of tender cheese-stuffed tortellini and firm fettuccine provides a hearty base, while fresh snow peas, broccoli, cherry tomatoes, and mushrooms add incredible crunch and color. The briny kick from ripe olives and the sharp tang of grated Parmesan cheese create a balanced flavor profile that is both refreshing and satisfying. Tossed in a light dressing and chilled, the flavors meld beautifully, making each bite crisp and juicy. It&# 226;ÂÂs a versatile dish that tastes even better the next day, allowing the vegetables to soften slightly and absorb the dressing. Perfect served alongside warm French bread or as a standalone main course.Ingredients
Directions
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Bring a large pot of salted water to a boil.
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Drop snow peas into the boiling water and blanch for 1 minute.
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Remove snow peas with a slotted spoon and immediately transfer to an ice bath or run under cold water to stop cooking.
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Place broccoli florets in the same boiling water and blanch for 1 minute, then drain well.
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Cook the tortellini and fettuccine together according to package directions until al dente.
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Drain the pasta and rinse briefly with cool water to stop the cooking process, then let it cool slightly.
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In a large mixing bowl, combine the cooled snow peas, broccoli, cherry tomato halves, sliced mushrooms, drained olives, and the cooked pasta.
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Add 1 tablespoon of grated Parmesan cheese to the bowl.
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Pour the prepared Pasta Salad Dressing over the mixture.
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Toss everything gently but thoroughly until all ingredients are evenly coated with the dressing.
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Cover the bowl and refrigerate for several hours to allow flavors to meld.
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Garnish with additional grated Parmesan cheese before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 240.0kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 62.1mg3%
- Total Carbohydrate 43.4g15%
- Dietary Fiber 16.4g66%
- Sugars 18.6g
- Protein 18.1g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use a vinaigrette-style dressing with olive oil, lemon juice, garlic, and herbs to complement the fresh vegetables.
This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors improve after resting overnight.
If you prefer a heartier meal, you can add cooked chicken breast or grilled shrimp, though this recipe is designed as a vegan option.
Ensure the pasta is cooled completely before mixing with the dressing to prevent the vegetables from becoming soggy.
