When I was in college, I worked about three minutes from a Macey’s grocery store. Most lunch breaks, I would just run over and grab something from the deli. One of my most FAVORITE items was there Italian Tortellini Salad. Like most of my other posts lately, I have been craving food from Logan. This one is at the top of my list. I recreated it for a fourth of July get-together we had at our church, and it was gone within MINUTES! Luckily, I had a bowl to taste-test it before we went. There’s a reason it went so fast! It was delish 馃槈
Serves: 10 people
ITALIAN TORTELLINI SALAD RECIPE
This quick summer salad has just a few ingredients, but it tastes amazing! Great for potlucks or barbecues!
Ingredients
- 20 ounces tortellini (I used Buitoni Mixed Cheese because I liked the coloring)
- 1 (20 ounce) bottle italian dressing
- 1 red bell pepper diced
- 1 (6 ounce) can olives drained and diced
- 1 (14 ounce) can artichoke hearts drained and diced
- 1 cup Mozzarella cheese cubed
- 陆 cup shredded parmesan cheese
Instructions
- Cook tortellini according to package directions and let it cool.
- Combine tortellini, dressing, pepper, olives, artichokes and Mozzarella. Stir until everything is coated with dressing.
- Top with Parmesan Cheese.
- Refrigerate at least two hours (or overnight). Serve cold.
Nutrition
Calories: 403 kcal 路 Carbohydrates: 35 g 路 Protein: 14 g 路 Fat: 23 g 路 Saturated Fat: 6 g 路 Trans Fat: 1 g 路 Cholesterol: 34 mg 路 Sodium: 1371 mg 路 Potassium: 93 mg 路 Fiber: 4 g 路 Sugar: 9 g 路 Vitamin A: 575 IU 路 Vitamin C: 15 mg 路 Calcium: 213 mg 路 Iron: 2 mg
Recipe Details
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I made this for dinner tonight. Took 10 minutes, and it was very good. I used Kalamata olives instead of black olives because I already had a jar open, roasted red peppers from a jar and shredded mozzarella. I used only about 1/4 cup of Italian dressing because I thought an entire jar would make it too oily. I think that was a good decision. Also, I served it warm instead of cold. The tortellini was the Buitoni "fresh" torts.
