Tortellini Artichoke Salad

This Tortellini Artichoke Salad contains a wonderfully rich medley of Mediterranean flavors that is excellent as a side dish, lunch option, or filling snack. It combines tortellini, artichokes, black olives, roasted red peppers, garbanzo beans, tomatoes, red onion, and parmesan cheese with a delicious homemade dressing. This salad is great for your summer BBQ but the savory flavors are perfect any time of year!

I love that this recipe is so versatile! Feel free to substitute items to your liking and omit ones that do not suit your palate. This salad can be made one day in advance however, I usually make and serve it the same day if possible.

Tortellini Artichoke Salad Key Ingredients

Let’s take a closer look at the ingredients that make up this delicious dish.

Tortellini

I typically use Barilla Three Cheese Tortellini Pasta (the dry kind) for this recipe but feel free to use whichever kind you prefer. Cook pasta according to the directions on the package.

Artichokes

The artichokes should be the jarred marinated and quartered hearts (such as Cento). After draining the liquid, I chop the pieces further until they can be spread throughout the salad.

Roasted Red Peppers

To cut down on time, I use jarred roasted red peppers. If you prefer to make your own, go for it!

Garbanzo Beans

This recipe uses canned garbanzo beans, otherwise known as chickpeas. Chickpeas are an excellent source of dietary fiber and add delicious earthy tones to the salad.

Black Olives

Pitted black olives are one of my favorite additions to this salad. After draining, I prefer to slice them but feel free to chop however you prefer. Black olives are rich in antioxidants and Vitamin E which helps to protect the skin from UV radiation.

Tomatoes

Grape or cherry tomatoes work best in this recipe.

Can I make Tortellini Artichoke Salad in advance?

Yes! While I prefer to make and serve this salad the same day, it can be prepared one day in advance. If you do more than one day ahead, the tortellini tends to dry out as it sits in the refrigerator.

Tips

• Black olives – I prefer to buy my olives whole and slice them myself but you can purchase them already sliced. Just drain and they’re good to go!
• Roasted red peppers – To save time, I buy jarred roasted red peppers. If you’re feeling ambitious, you can make your own roasted red peppers.
• Make ahead – This dish can be made one day in advance. If you do more than one day ahead, the tortellini tends to dry out as it sits in the refrigerator.

My Preferred Tools

You may already have many of these items in your kitchen. I recommend the following for this recipe:

• Sharp knife set – to chop veggies
• Cutting board – to chop veggies
• Strainer – to drain and rinse beans

If you enjoyed this recipe, try our

• Macaroni Salad
• The Best Potato Salad
• Lemon Dijon Carrot Salad
• Black Bean Corn Salad
• Broccoli Salad

The Kelly Kitchen

Tortellini Artichoke Salad

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This Tortellini Artichoke Salad contains a wonderfully rich medley of Mediterranean flavors that is excellent as a side dish, lunch option, or filling snack. It combines tortellini, artichokes, black olives, roasted red peppers, garbanzo beans, tomatoes, red onion, and parmesan cheese with a delicious homemade dressing.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 12

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: Italian

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Ingredients Method Notes

Ingredients

  

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SALAD

• 24 oz cheese tortellini
• 12 oz jar marinated artichokes, drained and chopped
• 1 cup roasted red peppers, diced
• 1 (15 oz) can garbanzo beans, rinsed and drained
• 1 (6 oz) can pitted black olives, drained and sliced
• 1 cup grape tomatoes, halved
• ½ cup red onion, diced
• 2 Tbsp parmesan cheese

DRESSING

• ¾ cup extra-virgin olive oil
• ½ cup plus 1 Tbsp red wine vinegar
• 2 tsp lemon juice
• 1 Tbsp plus 1 tsp honey
• 1 tsp garlic powder
• 2 tsp dried oregano
• Salt & Pepper to taste

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

 

SALAD

1. Cook tortellini as per instructions on package. After straining, rinse under cold water until cool and place in a large bowl.
2. Add chopped artichokes, diced roasted red peppers, garbanzo beans, olives, tomatoes, red onion, and parmesan cheese.

DRESSING & ASSEMBLY

1. DRESSING: In a separate medium bowl, whisk all dressing ingredients together until smooth.
2. ASSEMBLY: Pour dressing over salad and stir thoroughly until everything is mixed and coated. Tortellini salad may be served immediately but tastes best if allowed to chill in refrigerator for at least one hour prior to serving.

STORAGE

1. Store salad in an airtight container in the refrigerator for up to 3 days.

Notes

AMOUNT: This makes a large salad for a BBQ or gathering. I would recommend scaling down the recipe if just for a few people.

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