Description
Roasted Red Pepper and Parmesan Tortellini Salad combines cheese tortellini, roasted red peppers, cherry tomatoes, and grated Parmesan for a colorful, protein‑rich pasta salad. Tossed with a light olive oil and grape juice vinaigrette and finished with fresh basil, this dish delivers bright flavors and a satisfying texture. Ideal for summer gatherings, potlucks, or a quick weekday lunch, it offers a balanced mix of carbs, veggies, and cheese that pleases the whole family. Serve chilled, enjoy!!!
Ingredients
Scale
- 12 ounces cheese tortellini
- 1 cup roasted red peppers (chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 cup Parmesan cheese (grated)
- 1/4 cup fresh basil (chopped)
- 1/4 cup olive oil
- 2 tablespoons grape juice
- Salt and pepper to taste
Instructions
- Cook the cheese tortellini according to package directions, drain and rinse under cold water.
- In a large bowl combine cooked tortellini, roasted red peppers, cherry tomatoes, and grated Parmesan.
- Whisk together olive oil, grape juice, salt, and pepper; pour over the pasta mixture and toss gently.
- Stir in fresh basil, taste and adjust seasoning, then serve chilled or at room temperature.
Notes
- This salad can be made ahead and stored in the refrigerator for up to two days. Add a drizzle of extra olive oil before serving if it looks dry.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Roasted Red Pepper and Parmesan Tortellini Salad, easy pasta salad, summer pasta recipes, cheese tortellini salad, grape juice vinaigrette, quick vegetarian meals