Red, Green, White colored Cheese Tortellini Salad With Sun-Dried Tomatoes a deep yellow and red bowl
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5 from 4 votes

Cheese Tortellini Salad With Sun-Dried Tomatoes

Rainbow colored tortellini mixed with Mediterranean style vegetables to give this pasta salad a unique look and taste.
Prep Time30 mins
Cook Time12 mins
Course: pasta salad
Cuisine: American-Italian
Keyword: colorful salad, picnic side, potluck
Servings: 12
Calories: 205
Author: Marisa Franca @ All Our way


  • 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
  • 1/4 cup red onion diced
  • 1/2 red pepper can use orange or yellow pepper thinly sliced
  • 1 cup sun dried tomatoes in olive oil and herbs thinly sliced
  • 1/4 cup Sicilian Lemon Balsamic vinegar can substitute white balsamic vinegar
  • 2 Tablespoons Garlic Olive Oil
  • Zest from 1 medium lemon
  • 1 1/2 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 1/2 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.


Calories: 205kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 464mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 19.4mg | Calcium: 116mg | Iron: 1.2mg