Description
Elevate your lunch with this vibrant Cold Tortellini Antipasto Salad, designed for busy teachers seeking a hassle-free meal. This colorful dish features tender cheese tortellini, crunchy bell peppers, sweet cherry tomatoes, and zesty olives, all tossed in a tangy Italian dressing. Perfectly nutritious and visually appealing, this refreshing salad can be made ahead of time, ensuring you enjoy a delicious, energizing lunch without the mess.
Ingredients
Scale
- 8 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes (halved)
- 1 cup bell peppers (diced; mix of red, yellow, orange)
- ? cup pitted olives (sliced; green or black)
- ? cup Italian dressing
- Fresh basil (for garnish)
Instructions
- Cook the tortellini in boiling water according to package instructions until they float to the surface (about 3-5 minutes). Drain and rinse under cold water.
- While the tortellini cools, chop cherry tomatoes, bell peppers, and olives into bite-sized pieces.
- In a large mixing bowl, combine cooled tortellini with chopped veggies. Add Italian dressing to coat evenly.
- Chop fresh basil and sprinkle over the salad, then toss gently.
- Cover and chill in the fridge for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg