Tortellini Artichoke Pasta Salad will brighten any party table! Pasta salad isn’t just for the summer months. This is made with fresh ingredients like tomatoes and spinach. You can use any pasta you like, but the cheese filled tortellini take this over the top!
When it comes to side recipe, I really like to rely on easy and simple recipes that I can bring together in a pinch. I especially love ones that involve pasta because I always have it on hand. My Chicken Apple Salad is one I love to make for a side or even for lunch! My Artichoke Pepperoni Pasta salad is similar to this recipe, but with a few delicious mix ins. If you are wanting pasta as a main dish, you’ve got to try this Lemon Pasta Sauce from Giangi’s Kitchen.
Easy Pasta Salad Recipe
You truly can add anything you like to this recipe. I just loved how festive it was with the white, red and green. I make a similar version of this with my Artichoke Pasta Salad. I make it all year long and love having it for lunch throughout the week!
This Tortellini Pasta Salad would be a great and easy lunch to snack on while your are bustling around with your day to day activities and shopping.
How To Make Pasta Salad
- Cook pastas according to package directions.
- Drain and place in a large bowl and drizzle with a little Italian dressing to prevent sticking.
- Chill for 20 minutes while preparing other ingredients.
- Slice the pepperoni slices, tomatoes and mozzarella pearls in half.
- Drain quartered artichoke hearts.
- Toss all ingredients together with half the bottle of the dressing.
- Chill for 1 hour.
- Before serving, toss with another 1/2-3/4 cup of dressing.
Other easy recipes you might want to try!
- Classic Potato Salad
- Sesame Chicken
- Cheesy Artichoke Dip
- Peppermint Chocolate Whoopie Pies recipe by Two Peas and Their Pod
Tortellini Artichoke Pasta Salad Recipe
Tortellini Artichoke Pasta Salad
Ingredients
- 1 lb Small Penne Pasta
- 1 lb Mini Cheese Filled Tortellini
- 2 Cups Pepperoni Slices
- 1 Cup Mozzarella Pearls
- 2 Cups Cherry Tomatoes
- 2 Cups Fresh Baby Spinach
- 1 Cup Parmesan Cheese Shavings
- 14 oz Canned Quartered Artichoke Hearts, Drained
- 1 bottle Favorite Italian Dressing, I prefer Olive Garden
Instructions
- Cook pastas according to package directions.
- Drain and place in a large bowl and drizzle with a little Italian dressing to prevent sticking.
- Chill for 20 minutes while preparing other ingredients.
- Slice the pepperoni slices, tomatoes and mozzarella pearls in half.
- Drain quartered artichoke hearts.
- Toss all ingredients together with half the bottle of the dressing.
- Chill for 1 hour.
- Before serving, toss with another 1/2-3/4 cup of dressing.
