Garden Veggie Tortellini Pasta Salad

This easy vegetarian Garden Veggie Tortellini Pasta Salad is tossed with a flavorful homemade dressing and is sure to vanish quickly at your next party!

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Servings: 6

Prep Time: 00:05

Cook Time: 00:15

Main Ingredients

1/2 cup corn

1/2 tbsp garlic powder

1 heaping cup grape/cherry tomatoes

1 green bell pepper

1 optional parsley and/or green onion

1 red bell pepper

1 (9 oz) package cheese tortellini, regular

1 (9 oz) package spinach cheese tortellini

1/4 tsp black pepper

2 tbsp mrs. dash italian seasoning blend** (my favorite! )

1/2 tsp sea salt

1/2 cup olive oil, quality extra virgin

1/2 cup white wine vinegar

4 oz cheddar cheese


1Bring a medium-large pot to boil over high heat and cook tortellini per package instructions.

2Tortellini Tip: when cooking fresh chilled ravioli, start with a rolling boil on high, add pasta, then decrease heat to medium-low simmer to prevent pasta breakage.

3While your pasta cooks, whisk together your dressing by combining the ingredients and whisk (or pop it in a mason jar and shake) until well combined. Ingredients will separate naturally, simply whisk/shake again before pouring and you're good to go!

4Chop your peppers and tomatoes and prep your corn. If using canned corn, simply drain and rinse. Fresh or frozen will require a quick steam and you're good to go!

5Once tortellini is tender and al-dente, strain in a colander and rinse briefly with cold water. Pour into a large bowl and add your veggies, cheese, parsley.

6Stir or shake dressing well and pour HALF the dressing over your salad. Cover and allow to chill. This step allows your pasta and veggies to soak up some of the delicious flavor from the dressing which almost acts as a marinade here.

7Ready to eat? Drizzle a little extra dressing over the salad (both will keep in an airtight container for approx. 4 days) and give it a taste. Add extra if desired or dive right in!

Additional Notes

I used a combination of Cabot white cheddar and sharp cheddar, but feel free to use your favorite cheese for this salad! It also works great with a sprinkle of Parmesan!

If you're making this salad to serve the following day (the leftovers are amazing!) feel free e to follow my lead and reserve dressing for drizzling later. This salad makes a fantastic party/potluck/picnic dish and comes together with very little effort. It's my go-to for Spring and Summer barbecues!

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