Looking for the perfect summer side dish or light lunch? This Garden Veggie Tortellini Salad is packed with vibrant veggies, cheesy tortellini, and tossed in a zesty Italian dressing that brings it all together. Even better? It comes together in under 30 minutes! 🙌
In this video, I’ll walk you through the simple steps to make this delicious recipe using some of my favorite Pampered Chef tools. Whether you’re hosting a BBQ, meal prepping for the week, or just trying to get more veggies on your plate—this recipe’s a win!
Let me know in the comments: have you ever baked with an unfed starter?
Print your Garden Veggie Tortellini Salad recipe here:
Garden Veggie Tortellini Salad
Ingredients
- 1 pkg (12 oz/350 g each) dried cheese-filled tortellini
- ½ cup (125mL) olive oil
- ¼ cup (60 mL) white wine vinegar
- 3 tbsp (45 mL) GARDEN VEGETABLE DIP MIX
- 1 bell pepper, seeded and quartered
- ½ seedless cucumber, halved
- 1 cup (250 mL) cherry tomatoes, halved
- 1 pkg (6 oz/175 g) crumbled feta cheese
- Optional: sliced black olives
Directions
- Cook the tortellini according to the package directions.
- While the pasta is cooking, whisk together the oil, vinegar, and GARDEN VEGETABLE DIP MIX in the 2.5-QT. COOL & SERVE BOWL or a large bowl; set aside.
- Place 2 bell pepper quarters on top of one another and place them into the chute of the RAPID-PREP MANDOLINE with the tapered part facing the blade; slice on the No. 3 thickness. Fry cut the cucumber on No. 5 thickness.
- Add the peppers, cucumber, and tomatoes to the bowl with the dressing, and toss to coat.
- When the pasta is finished cooking, drain it in a colander under cold water; gently toss to cool the pasta. Shake the excess water from the pasta.
- Add the cooled pasta to the bowl along with the cheese and olives, if using. Gently toss to coat and combine.
- Cover and refrigerate for at least 1 hour before serving.
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