Tortellini Salad: A Cold Pasta Salad, Great for Parties

This is a colorful cold pasta recipe, with a refreshing dressing of orange, lemon, and lime zest. Use raw veggies instead of cooked, if desired- saves time!

Grateful-Table-Tortellini-Cold-Pasta-Salad

For variation, omit the citrus and Balsamic vinegar, adding some nutmeg, cream, and Parmesan to the dressing, to create a dish more like Pasta Primavera. Or sub extra veggies for pasta, to make a gluten-free side dish of veggies full of fresh, light flavors!

Perfect for parties; this pasta salad holds up well. Serves 8.

INGREDIENTS

  • 1 lb. dry cheese tortellini pasta
  • 3-4 peeled carrots
  • 1-2 red peppers
  • 2 or so broccoli crowns
  • 1/4 c. olive oil
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • one lime, zested
  • one lemon, zested
  • half an orange, zested
  • fresh herbs, if desired (basil or oregano, etc.)
  • 1 TBS. balsamic vinegar
  • 1/2 TBS. Dijon mustard

PREPARATION

1. Cook: > 1 lb. dry cheese tortellini pasta

2. Drain the pasta, rinse to cool. Set aside in a colander.

3. Grill carrots in a pan with a splash of water until tender: > 3-4 peeled carrots, diced into cubes or sliced into discs

4. After water evaporates and carrots are tender, continue to grill them just a bit longer to bring out their natural sweetness, browning them some. (Add a splash of olive oil when browning.) Set carrots aside in colander, along with the cooled pasta.

5. Grill in very hot pan, just enough to sear and brown: > 1-2 red peppers, diced into larger pieces

6. Add grilled peppers to the colander.

7. Cut broccoli into small flowerettes. Steam quickly in very hot skillet with a splash of water (and with the lid on), for just one minute, removing from pan to cool. Use: > 2-3  broccoli crowns

8. In a mixing bowl, mix dressing ingredients together: > 1/3 c. olive oil > 1 tsp. salt > zest from one lime, one lemon, and half of an orange > fresh herbs, if desired (basil or oregano, etc.) > 1 TBS. balsamic vinegar > 1/2 TBS. Dijon mustard

9. Toss the pasta and veggies in with the dressing. Serve cold; great for potlucks and parties.

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