Beautiful green salad and pasta salad with a twist! Tortellini pasta salad is a new twist on pasta salad!
INGREDIENT
– 16 to 18 ounces refrigerated gluten-free tortellini noodles 2 packages*– 5 ounces Spring greens or leafy greens of choice– 2 cups cherry tomatoes halved– ⅔ cup kalamata olives or black olives chopped– 1/2 cup red onion thinly sliced– 1 cup feta cheese crumble– 1 cup sun-dried tomatoes drained– ⅓ cup shaved parmesan cheese– 1/2 cup Italian Dressing or more to taste– 2 Tbsp fresh parsley finely choppedOptional Additions:– ½ cup homemade or store-bought pesto sauce– ½ cup pine nuts
INSTRUCTIONS
Follow the package instructions to cook tortellini. Note: I cook them 1–2 minutes less than the package directions to ensure they are slightly al dente and don't fall apart.
Step 1
After cooking, drain the tortellini in a colander and rinse with cold water. Reserve until use.
Step 2
Place all salad ingredients in a large bowl. Add salad dressing and mix well. Add cooled cooked tortellini pasta and gently toss again until combined with the green salad.
Step 3
Serve tortellini salad with your main course and enjoy!