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 8
- 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.
Note
For best flavor, let the salad marinate for up to 24 hours in the refrigerator. The tortellini will absorb more of the dressing over time.
If using frozen tortellini, ensure it is fully cooked and cooled before adding to the salad to prevent the vegetables from becoming soggy.
To make this recipe fully vegan, omit the shrimp and ensure the tortellini used does not contain egg or dairy. Check the ingredient list on the tortellini package.
You can substitute the black olives with Kalamata olives for a more traditional Greek flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best served cold.
