Cold Tortellini Pasta Salad

Cook the Tortellini: Cook tortellini according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.

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Prepare the Vegetables: Chop vegetables such as cherry tomatoes, cucumbers, bell peppers, red onions, and olives into bite-sized pieces. Add them to the bowl with the cooked tortellini.

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Add Protein (Optional): Consider adding protein sources such as diced cooked chicken, salami, or pepperoni for extra flavor and substance.

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Combine with Dressing: Pour the creamy Southwest ranch dressing over the pasta and vegetables. Toss everything together until the pasta and vegetables are evenly coated with the dressing.

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Combine Ingredients: Pour the dressing over the tortellini and vegetables in the large mixing bowl. Toss everything together until well combined and evenly coated with the dressing.

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Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together and the pasta salad to chill.

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Serve: Before serving, give the Cold Tortellini Pasta Salad a final toss. Garnish with fresh chopped basil or parsley if desired. Serve cold and enjoy as a refreshing side dish or light meal!

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