Summer Tortellini Pasta Salad
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When we recently we had friends over we feasted on a summertime menu of grilled Garlic Balsamic Pork Kabobs, watermelon, and this Tortellini Pasta Salad. The recipe was a bit of an experiment, but I deemed it successful when a self-proclaimed pasta salad hater loved it.
Tortellini Pasta Salad
Author/Source:
Pam @ Onceamonthmom.com
Ingredients:
- 1 lb. cheese tortellini
- 1 can artichoke hearts, drained
- 1 can black olives, drained and sliced
- 1 pint grape or cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 1 cucumber, peeled and chopped
- 12-16 oz. Kraft Italian Caesar dressing
Directions:
Cook pasta according to package directions in salted boiling water. Drain and rinse with cold water. Add veggies. Mix in dressing according to taste. Chill before serving.
Servings: 6-8
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This Post will be linked at:
- Real Food Wednesdays at Kelly the Kitchen Kop
- No Whine Wednesdays at Food on the Table
- What’s on the Menu Wednesday at Dining with Debbie
- Recipes I Can’t Wait to Try at At Home with Haley
- What’s On Your Plate at Good Cheap Eats
- What’s Cooking Wednesday at Turning the Clock Back
Can this pasta salad be frozen?
It can be. My suggestions on freezing pasta salads can be found here: http://onceamonthmom.com/pasta-salad-week-tips-to-freezing-pasta-salads-and-mpm/