Cheese Tortellini Salad With Sun-Dried Tomatoes

4.78 from 9 votes

Rainbow colored tortellini mixed with Mediterranean style vegetables to give this pasta salad a unique look and taste.

Prep Time30

Cook Time12

Course: pasta salad

Cuisine: American-Italian

Servings:

Calories: 205kcal

12 oz. package cheese tortellini I used the rainbow colored cooked according to directions. Do not overcook.
2 cups grape tomatoes halved
1 cup whole Kalamata Olives sliced
1 cup cubed feta cheese
¼ cup red onion diced
½ red pepper can use orange or yellow pepper thinly sliced
1 cup sun dried tomatoes in olive oil and herbs thinly sliced
¼ cup Sicilian Lemon Balsamic vinegar can substitute white balsamic vinegar
2 Tablespoons Garlic Olive Oil
Zest from 1 medium lemon
1 ½ Tablespoons extra virgin olive oil
12 basil leaves -- chiffonade the leaves thinly slice
Salt and freshly ground pepper q.b.{ quanto basta to taste}

Cook the tortellini in salted boiling water according to package directions. Be sure not to overcook.
Place the tortellini in large bowl and and mix with the 1 ½ Tablespoons extra-virgin olive oil. Cool.
Mix the halved grape tomatoes, sliced olives, diced onion, pepper slivers, sun-dried tomatoes, feta cheese, lemon zest with the pasta.
Whisk the balsamic vinegar and garlic olive oil together then pour over the salad. Mix well.
Salt and pepper to taste.
Add the basil chiffonade and gently mix together. Taste and make adjustments if needed.