Tortellini Mediterranean Salad

I am super excited to be here today to share a recipe with you! A couple weeks ago we had a casual dinner of brats and corn on the cob. I needed another side dish to go along with the dinner so I threw together some ingredients I had on hand to make a pasta salad. It turned out quite tasty so I thought I’d share it with you.


2 small packages Buitoni Chicken Prosciutto Tortellini {found in the refrigerator section}, 1 small jar marinated artichoke hearts. 1 medium tomato, 1/3 cup pitted kalamata olives, a large handful of fresh basil leaves, 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1/2 tsp Italian seasoning.
Cook the pasta according to package instructions {be sure to add some salt to your cooking water}, drain and allow to cool slightly.
In the meantime, chop the tomato, artichokes, olives and basil into roughly the same size pieces {a trick I learned from Ina Garten, otherwise known as Barefoot Contessa}.



In a small bowl combine Italian seasoning, balsamic vinegar and olive oil.



Whisk to combine well.


In a separate larger bowl, add pasta and chopped veggies.


Add the dressing to the pasta and veggies.


Mix well to combine and refrigerate for several hours.

Leave a Reply

Your email address will not be published. Required fields are marked *