Tortellini Artichoke Salad

The Kelly Kitchen

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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

Total Time 30

Servings: 12

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: Italian

Ingredients Method Notes

Ingredients

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

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

DRESSING & ASSEMBLY

DRESSING: In a separate medium bowl, whisk all dressing ingredients together until smooth.
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

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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