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Christmas Tortellini Pasta Salad

This vibrant salad combines cheese-stuffed tortellini, savory pesto, and fresh vegetables for a delicious holiday dish that can be made ahead of time.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 240
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 3 tablespoons pesto Use store-bought or homemade pesto.
  • 3 tablespoons olive oil Adjust based on pesto's oiliness.
  • 1 package cheese-stuffed tortellini Refrigerated tortellini recommended.
Fresh Ingredients
  • 12 small cherry tomatoes Can be substituted with grape tomatoes.
  • 1 package feta cheese Crumbled feta preferred.
  • 1 medium bell pepper Cut into pieces; any color can be used.
  • Salt and pepper to taste salt and pepper Season according to preference.

Method
 

Boiling the Tortellini
  1. Bring a pot of water to a boil and cook the tortellini until tender, following the package directions. Drain well.
Cooling and Draining
  1. Place the drained tortellini in ice water to stop further cooking. Once cooled, drain thoroughly.
Mixing Ingredients
  1. In a large bowl, toss cooled tortellini with pesto, olive oil, and cherry tomatoes until well-coated.
  2. Add feta, salt, pepper, and bell pepper, and gently toss to combine.
Chilling the Salad
  1. Cover and refrigerate the salad until ready to serve. Stir gently and adjust seasoning if necessary before serving.

Notes

Store leftovers in an airtight container for 3-4 days. Reheat if desired, but salad is best served chilled.