What is in tortellini salad?

Tortellini Salad typically includes cheese- or spinach-filled tortellini, a bright lemon-herb vinaigrette, crisp vegetables like bell pepper and cucumber, kalamata olives, artichoke hearts, cooked turkey sausage, crumbled feta, red onion, and fresh basil. This combination delivers a balanced, high-protein, and flavor-rich salad with Mediterranean flair.

What pairs well with tortellini?

Tortellini pairs beautifully with crusty breads, grilled vegetables, and light soups. As part of a spread, it works well next to green salads like Spinach and Orzo Salad or antipasto platters. For beverages, opt for lemon-infused sparkling water or a light rosé.

What is tortellini made of?

Tortellini is a ring-shaped stuffed pasta traditionally made from egg dough filled with cheese, spinach, or sometimes meat. In most salads, cheese and spinach tortellini are preferred for their mild flavor and creamy or earthy notes. Store-bought versions are widely available and cook quickly.

What are some common mistakes when making tortellini salad?

Common mistakes include overcooking the tortellini, skipping the chill time, and using too little or too much dressing. Proper chilling enhances flavor, while dressing control keeps the salad fresh—not soggy. Also, avoid overpowering the salad with too many intense ingredients.

Tortellini Salad Recipe That Combines Flavor, Crunch & Freshness

Description

Tortellini Salad with lemon-herb dressing, feta, veggies, and sausage—fresh, easy & high-protein.

Ingredients

For the Dressing:
- 1/3 cup extra virgin olive oil
- 4 tablespoons fresh lemon juice (about 2 lemons)
- 2 tablespoons red wine vinegar
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 small red onion, finely chopped (about 1 cup)
For the Salad:
- 20 ounces cheese or spinach-filled tortellini
- 1 small yellow bell pepper, chopped (about 1 cup)
- 1 English cucumber, quartered lengthwise and thinly sliced (about 3 cups)
- 3/4 cup pitted and sliced kalamata olives
- 14-ounce can artichoke hearts, drained and roughly chopped
- 8 ounces cooked turkey sausage, sliced (no pork)
- 6 ounces crumbled feta cheese
- 1/2 cup finely chopped fresh basil

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Instructions

Cook the Tortellini:
Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until just tender. Drain and rinse with cold water until fully cooled. Set aside.
Prepare the Dressing:
In a large mixing bowl, whisk together olive oil, lemon juice, vinegar, grated garlic, oregano, salt, and pepper. Stir in the chopped red onion.
Combine the Salad:
Add the cooled tortellini, bell pepper, cucumber, olives, artichokes, turkey sausage, feta, and basil to the bowl with the dressing. Toss everything together gently until evenly coated.
Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Stir again before serving.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Pasta and Grain Salads
Method: Boiling, Chilling
Cuisine: Mediterranean-American