Description
A festive and flavorful pasta salad featuring tortellini, antipasto elements, and a zesty dressing, perfect for holiday gatherings.
Ingredients
Scale
- 1 (20 ounce) package refrigerated cheese tortellini
- 1 cup pitted Kalamata olives, halved
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/4 cup roasted red peppers, drained and chopped
- 1/4 cup capers, drained
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Cook tortellini according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked tortellini, Kalamata olives, sun-dried tomatoes, artichoke hearts, roasted red peppers, and capers.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
- Pour the dressing over the tortellini mixture and toss gently to combine.
- Stir in the grated Parmesan cheese and chopped parsley.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- You can substitute other types of olives or marinated vegetables as desired.
- The salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Salad
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Antipasto Tortellini Pasta Salad, Christmas pasta salad, holiday side dish, vegetarian pasta salad, Italian pasta salad