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Tortellini & Artichoke Pasta Salad

Tortellini & Artichoke Pasta Salad recipe image
This Tortellini & Artichoke Pasta Salad is a delightful vegetarian main that balances creamy richness with bright, tangy flavors. The cheese-stuffed tortellini provides a satisfying bite, while the marinated artichoke hearts and colorful bell peppers add texture and freshness. Tossed in a light dressing of mayonnaise, Dijon mustard, and fresh herbs, this dish comes together quickly and tastes even better after chilling. It&# 226;ÂÂs perfect for weeknight dinners, potlucks, or as a make-ahead side dish that stays fresh for days. The combination of savory cheese, zesty mustard, and sweet peppers creates a harmonious flavor profile that appeals to all ages.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 70.5
Dietary: Gluten-free
Description
This Tortellini & Artichoke Pasta Salad is a delightful vegetarian main that balances creamy richness with bright, tangy flavors. The cheese-stuffed tortellini provides a satisfying bite, while the marinated artichoke hearts and colorful bell peppers add texture and freshness. Tossed in a light dressing of mayonnaise, Dijon mustard, and fresh herbs, this dish comes together quickly and tastes even better after chilling. It&# 226;ÂÂs perfect for weeknight dinners, potlucks, or as a make-ahead side dish that stays fresh for days. The combination of savory cheese, zesty mustard, and sweet peppers creates a harmonious flavor profile that appeals to all ages.
Ingredients
  • 9 ounce Package Cheese-Stuffed Tortellini
  • 6 ounce Jar Marinated Artichoke Hearts
  • 1/2 cup Green Bell Pepper, chopped
  • 1/2 cup Red Bell Pepper, chopped
  • 2 tbsp Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tbsp Parmesan Cheese, grated
  • 1 tsp Dried Basil (or 2 tbsp Fresh Basil, chopped)
  • 1 tsp Dried Parsley (or 2 tbsp Fresh Parsley, chopped)
  • to taste Salt and Black Pepper
Directions
  1. 1
    Bring a large pot of salted water to a boil. Cook the cheese-stuffed tortellini according to package instructions until tender.
  2. 2
    Drain the tortellini and rinse under cold water to stop the cooking process. Drain well to remove excess moisture.
  3. 3
    Drain the marinated artichoke hearts, reserving about 2 tablespoons of the liquid from the jar. Chop the artichoke hearts if they are large.
  4. 4
    In a large mixing bowl, combine the cooled tortellini, chopped artichoke hearts, chopped green pepper, and chopped red pepper.
  5. 5
    In a small bowl, whisk together the mayonnaise, Dijon mustard, grated Parmesan cheese, basil, parsley, and reserved artichoke liquid.
  6. 6
    Season the dressing with salt and black pepper to taste.
  7. 7
    Pour the dressing over the tortellini and vegetable mixture. Toss gently until everything is evenly coated.
  8. 8
    Refrigerate for at least 30 minutes before serving to allow flavors to meld, or serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 70.5kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 120.0mg5%
Total Carbohydrate 15.3g6%
Dietary Fiber 8.1g33%
Sugars 0.4g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tortellini, artichoke, pasta salad, vegetarian, italian, cheese stuffed, marinated artichokes, bell peppers, dijon mustard, parmesan, fresh basil, fresh parsley, cold pasta salad, potluck, easy dinner, make ahead, summer salad, leftover pasta, herb dressing, light meal
Read it online: https://www.chefs-mate.com/recipe/tortellini-artichoke-pasta-salad/