Cheese tortellini combined with sun dried tomatoes and broccoli in a zesty Italian vinaigrette dressing is a hearty cold pasta salad.
Spring is almost here and one of my favorite salads to make is this Tortellini Salad with Sun Dried Tomatoes and Broccoli. It’s so simple to prepare and is great for last minute entertaining.
This time of year I always keep a bag of frozen tortellini and broccoli florets in the freezer. Not only does it make a tasty salad for parties, I also like to pick on it for cold lunches too.
What is tortellini?
Tortellini are ring shaped pasta originally from the Italian region of Emilia. They look a little similar to the Asian wonton. You can get them filled with cheese, meat or a combination of the two.
How do you make Tortellini Salad?
For this recipe you’ll need a bag of frozen cheese tortellini, fresh sun dried tomatoes, frozen broccoli florets, red onion, Good Season’s Italian Dressing Mix, white vinegar and Canola Oil.
I don’t recommend using the sun dried tomatoes in oil, but if you do decide to use those instead, reduce the amount of Canola oil you add to this recipe.
I like the flavor of Good Season’s Italian Dressing Mix and always keep a few packages in my pantry. It’s also the salad dressing I use most frequently on my everyday tossed salad when made with balsamic or white vinegar.
Start by cooking the pasta according to package directions in a pot on top of the stove. They are cooked when they float to the top. Rinse under cool water to bring down the temperature a few times; then place the tortellini in a mixing bowl.
Add the remaining ingredients to the bowl and mix together. Refrigerate at least 2 hours so that the dressing has time to absorb into the tortellini and serve cold. This Tortellini Salad with Sun Dried Tomatoes and Broccoli makes 6 cups and is deliciously flavorful and filling. ~Enjoy!
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- Cook pasta according to package directions, run under cool water to bring down the temperature; then place in a mixing bowl.
- Add the remaining ingredients and mix together until well incorporated. Refrigerate at least 2 hours so that the dressing has time to absorb into the tortellini. Serve chilled.
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