Pasta Salad (Good for Picnics)

This refreshing pasta salad combines tender cheese tortellini with artichoke hearts, crisp broccoli, and sweet carrots, all tossed in a zesty balsamic vinaigrette. The blend of creamy cheese, tangy vinegar, and fresh herbs creates a harmonious balance of flavors that holds up beautifully at room temperature, making it an ideal choice for picnics, potlucks, or quick weeknight lunches. It&# 226;ÂÂs vegetarian-friendly, easy to customize, and offers a satisfying mix of textures from the chewy pasta and crunchy vegetables. Serve it chilled or at room temperature for a light yet filling meal that everyone will love.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 129.9

Dietary: Gluten-free

Description

This refreshing pasta salad combines tender cheese tortellini with artichoke hearts, crisp broccoli, and sweet carrots, all tossed in a zesty balsamic vinaigrette. The blend of creamy cheese, tangy vinegar, and fresh herbs creates a harmonious balance of flavors that holds up beautifully at room temperature, making it an ideal choice for picnics, potlucks, or quick weeknight lunches. It&# 226;ÂÂs vegetarian-friendly, easy to customize, and offers a satisfying mix of textures from the chewy pasta and crunchy vegetables. Serve it chilled or at room temperature for a light yet filling meal that everyone will love.

Ingredients

1 package Cheese Tortellini
1 can Artichoke Hearts
1 cup Broccoli Florets (or Asparagus)
1 medium Red Bell Pepper, sliced into strips
3 stalks Green Onions, sliced thinly
1 medium Carrot, thinly sliced
1/4 cup Parmesan Cheese, grated
1 clove Garlic, minced
1 tsp Mustard
1/3 cup Balsamic Vinegar
2/3 cup Olive Oil
2 tbsp Fresh Basil, chopped
to taste Salt and Pepper

Directions

1
Cook the cheese tortellini according to package directions until al dente.
2
Drain the tortellini and rinse under cold water to cool completely.
3
Drain and rinse the artichoke hearts, then cut them into quarters.
4
In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, mustard, salt, and pepper to make the dressing.
5
Add the cooled tortellini, artichoke hearts, broccoli florets, red bell pepper strips, green onions, and sliced carrots to the bowl.
6
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
7
Sprinkle with fresh basil and grated Parmesan cheese, then toss once more.
8
Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 129.9kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 4.5g23%
Cholesterol 18.5mg7%
Sodium 165.5mg7%
Total Carbohydrate 13.4g5%
Dietary Fiber 6.1g25%
Sugars 1.9g
Protein 4.8g10%

* 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

Tip: Be cautious with salt in the dressing since the tortellini and Parmesan are already salty.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Variation: Substitute asparagus for broccoli for a different seasonal twist.

Serving Suggestion: Serve chilled or at room temperature for best flavor retention.

Keywords: pasta salad, tortellini, artichoke hearts, balsamic vinaigrette, vegetarian, picnic food, summer salad, italian salad, cheese tortellini, broccoli salad, carrot salad, make-ahead meal, potluck dish, lunch idea, light dinner, fresh herbs, olive oil dressing, garlic vinaigrette, picnic recipe, easy pasta dish

Read it online: https://www.chefs-mate.com/recipe/pasta-salad-good-for-picnics/