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Tortellini Pasta Salad

Tortellini Pasta Salad

  • Author: Eric
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-based adaptable

Description

This easy Tortellini Pasta Salad combines tender cheese- or spinach-filled tortellini with smoky turkey bacon, creamy plant-based cheese, and a bright, tangy apple cider vinegar dressing. Bursting with colorful fresh veggies and vibrant flavors, it’s perfect for picnics, potlucks, or a quick, hearty lunch. The salad is make-ahead friendly and easily customizable to suit various taste preferences.

Ingredients

Scale

Salad Ingredients

  • 350g cheese-filled or spinach-filled tortellini
  • 6 strips smoked turkey bacon
  • 1 cup plant-based cheese cubes (mozzarella-style or cheddar-style)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, finely sliced
  • 1/4 cup fresh basil, chopped

Dressing Ingredients

  • 3 tablespoons apple cider vinegar dressing (natural)
  • 3 tablespoons extra virgin olive oil (natural)
  • 1/2 teaspoon garlic powder (natural)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Tortellini: Bring a large pot of salted water to a gentle boil and cook the tortellini according to package instructions until tender but firm to the bite. Drain well and rinse under cold water to cool and prevent sticking.
  2. Prepare the Smoked Turkey Bacon: In a skillet over medium heat, cook the smoked turkey bacon strips until crispy. Remove and place on paper towels to drain excess fat. Once cooled, chop into bite-sized pieces.
  3. Chop the Fresh Veggies: Dice the cucumber and red bell pepper, halve the cherry tomatoes, finely slice the red onion, and chop the fresh basil. Keep the pieces relatively uniform for an even mix and pleasant texture in every bite.
  4. Mix the Dressing: In a small bowl, whisk together the apple cider vinegar dressing (natural), extra virgin olive oil (natural), garlic powder (natural), salt, and pepper. Taste and adjust seasoning as needed to your preference.
  5. Combine All Ingredients: In a large mixing bowl, combine the cooled tortellini, smoked turkey bacon, chopped vegetables, plant-based cheese cubes, and fresh basil. Drizzle with the dressing and toss gently until everything is coated evenly.
  6. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld beautifully. Give it a quick toss again just before plating.

Notes

  • Rinse cooked tortellini under cold water to stop further cooking and maintain the perfect bite.
  • Start with less dressing and add more gradually to avoid overwhelming any ingredient.
  • Use freshly chopped herbs and crisp vegetables for maximum flavor and texture contrast.
  • Let the salad rest in the fridge to blend flavors, but avoid making it too early to keep vegetables crisp.
  • Add toasted pine nuts or sunflower seeds just before serving for added texture and crunch.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-cook
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 20mg

Keywords: tortellini pasta salad, plant-based cheese, smoked turkey bacon, apple cider vinegar dressing, easy pasta salad, picnic salad, potluck recipe

Find it online: https://smartmealsguide.com/tortellini-pasta-salad/