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Creamy Grinder Tortellini Salad

A colorful, creamy pasta salad featuring cheese tortellini and fresh vegetables, perfect for picnics or weeknight meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Side, Snack
Cuisine: American, Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 lb cheese tortellini fresh or frozen
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 cucumber diced
  • 0.25 cup red onion finely chopped
  • 0.33 cup black olives sliced
  • 0.5 cup italian dressing
  • 0.33 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • to taste salt and pepper

Equipment

  • Mixing bowls
  • Pot
  • Colander
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain and rinse under cold water.
  2. Dice bell peppers, cucumber, and red onion. Halve cherry tomatoes and slice olives.
  3. In a medium bowl, whisk together mayonnaise, sour cream, Italian dressing, salt, and pepper.
  4. Combine tortellini, vegetables, olives, and dressing in a large mixing bowl. Toss gently until evenly coated.
  5. Sprinkle grated Parmesan and chopped parsley over the salad. Toss lightly.
  6. Chill for at least 30 minutes if desired. Serve cold or at room temperature.

Notes

Optional add-ins include sun-dried tomatoes, artichoke hearts, roasted zucchini, or cubed mozzarella.