COLD TORTELLINI SALAD

Cold Tortellini Salad image

This is my most requested dish to bring to a potluck. It is not overly spicy and vegetarians just love this. You can add more cheese and seasonings if desired. This salad has been passed around the world and is always well received.

Provided by makowva

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 8h35m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package fresh cheese tortellini
1 (14 ounce) can artichoke hearts, drained
1 head broccoli, cut into bite-sized florets
1 head cauliflower, cut into bite-sized florets
1 (8 ounce) package shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup quartered green olives
¼ cup quartered black olives
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon cracked black pepper
1 (16 ounce) bottle Italian dressing, or more to taste
Calories476.8 calories
Carbohydrate42.6 g
Cholesterol44.6 mg
Fat27.1 g
Fiber5.5 g
Protein19.4 g
SaturatedFat8.4 g
Sodium1864.1 mg
Sugar8.7 g

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 6 to 7 minutes.
  • Meanwhile, slice each artichoke heart lengthwise into 8 pieces; set aside.
  • Drain tortellini and transfer to a large bowl. Cool to room temperature, 5 to 10 minutes.
  • Add broccoli, cauliflower, mozzarella, Parmesan, green and black olives, Italian seasoning, salt, and pepper; mix until ingredients are evenly distributed. Stir in Italian dressing. Cover and refrigerate, 8 hours to overnight.

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