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 or BBQ! Even better? You can make it in advance!
I’m still straight-up losing my mind over salad weather.
Please tell me you’re ready for more salads because holy COW am I craving them.
As a result, my crisper drawer runneth over with fresh produce. Currently it’s an explosion of peppers that I originally wanted to stuff to the brim with cheesy goodness but have since vetoed anything that involves turning on the oven. Here in Northern Florida the seasons go from chilly Fall amazingness to hotter-than-hades Summer temps practically overnight. One day I’m in leggings and an oversized sweatshirt and the next I’m breaking out the bathing suits and running through my daughters sprinklers like my life depends on it.
Today we’re enjoying the latter!
Since I know for a fact y’all didn’t stop by to listen to me ramble on about the weather or the contents of my fridge, let’s grab life by the peppers and make this crazy colorful pasta salad!
Boasting an impressive 4 cups of veggies, this gorgeous garden salad is a delicious way to amp up your veggie intake for the day!
Garden Veggie Tortellini Pasta Salad
Serving a crowd? Fantastic! The recipe below is easily doubled or tripled as needed and makes a fantastic party/potluck/picnic dish that comes together with very little effort. It’s my go-to for Spring and Summer barbecues!
:: in a rush? pin it for later ::
Garden Veggie Tortellini Pasta Salad
Yield 6 servings
- 1 (9 oz) package regular cheese tortellini*
- 1 (9 oz) package spinach cheese tortellini*
- 1 green bell pepper
- 1 red bell pepper
- 1/2-1 cup corn (steamed from frozen/fresh or canned)
- 1 heaping cup grape/cherry tomatoes
- 4 oz cheddar cheese, cubed
- optional parsley and/or green onion for a tasty burst of color + garnish
Easy Peasy Italian Dressing:
- 1/2 cup quality extra virgin olive oil
- 1/2 cup white wine vinegar
- 2 TBSP Mrs. Dash Italian Seasoning blend** (my favorite!)
- 1/2 TBSP garlic powder, plus extra to taste
- 1/2 tsp sea salt
- 1/4 tsp black pepper
*For this recipe I use fresh chilled tortellini, which can be purchased in the refidgerated pasta section of your local grocery store.
**Any Italian blend may be used here (you can even make your own!) but keep in mind if your blend already includes salt (mine doesn't) you'll want to skip adding the salt in this recipe until you've tasted the dressing.
- Bring a medium-large pot to boil over high heat and cook tortellini per package instructions.
- Tortellini 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.
- While 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!
- Chop 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!
- Once 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.
- Stir 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.
- Ready 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!
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!
:: pin it for later ::
If you get a chance to try this tasty garden veggie tortellini pasta salad let me know! You can leave me a comment here (love checking those daily!) or tag @peasandcrayons #peasandcrayons on Instagram so I can happy dance over your creation! Can’t wait!
In serious need of some Seasonal salads?
Check out my round-up of 20 Easy Healthy Salad Recipes!