Cold Pasta Salad
A good pasta salad is a summer staple. You know you’ve got an amazing pasta salad recipe, when people ask for it. For instance, when your family begs you to make it over and over. Or when your friends either ask for the recipe or invite you to the next party with strict instructions to bring “that pasta thing.” This is the sort of pasta dish that gets passed through families for generations. It is a springboard for nostalgic recollections of grandma’s Sunday dinner and church potlucks. Don’t have that kind of pasta salad in your kitchen arsenal? I can help!
Tortellini Salad with Basil Vinaigrette
Over the years, I’ve shared several pasta salad recipes inspired by my family (links below) but there is always room for more. Today’s Tortellini Salad with Basil Vinaigrette is a light and simple salad with tons of contrasting textures. You’ve got soft silky cheese-filled pasta mixed with crisp broccoli, and sweet juicy cherry tomatoes, and roasted peppers. The dressing is made with fresh basil leaves, pureed into a fine tangy-sweet vinaigrette. Scallions and feta cheese offer a final punch of flavor that brings the entire dish together.
Tortellini Pasta Salad AKA Summertime Comfort Food
Although this Tortellini Salad with Basil Vinaigrette has a few Greek ingredients and a few Italian ingredients, it doesn’t come across as a global dish. Instead, the flavors mingle together into pure “melting pot” summertime comfort food. You can make Tortellini Salad with Basil Vinaigrette up to a week before serving. I like to make it at the beginning of a week, and use it for lunches, several days in a row. Sometimes I even place it in jars to take on the go, and pack fresh spinach leaves on top to add a little extra veggie goodness.
Tortellini Pasta Salad Ingredients
Refrigerated Tortellini – you can use cheese or spinach for this recipeSmall Broccoli Florets – cut them into pieces smaller than the tortellini Grape and/or Cherry Tomatoes – Cut these in half Jarred Piquillo Peppers – or you can use roasted red peppersChopped Scallions Crumbled Feta CheeseOlive OilFresh Basil LeavesRed Wine VinegarGarlic CloveSalt and Pepper
How to Make This Cold Pasta Salad Recipe
Can I make this recipe a day before? How long can this pasta dish last in the fridge?
This salad can be made and kept refrigerated up to one week in advance, so it is a fabulous make-ahead dish. You can also prep all the components the day before an event. Refrigerate them, then combine and mix right before serving.
What can I add to this recipe?
Looking to pack more veggies into the recipe? You could add some asparagus, shaved carrot, cucumbers, or kalamata olives. You can even try using cauliflower instead of broccoli if you prefer.
If I can’t find fresh basil, can I use dried basil?
It’s best not to use dried basil in this recipe. However, most grocery stores now offer basil paste in the produce department that would make a good substitute.
What should I do if I don’t own a blender?
If you do not own a blender or food processor, you can finely mince the garlic and basil. Then whisk the basil vinaigrette ingredients in a small bowl.
More Dazzling Pasta Salads
The Best Classic Italian Pasta Salad RecipeTuna Pasta Salad with Olives and Capers RecipeChicken Caesar Pasta Salad RecipeCool Chicken Taco Pasta Salad RecipeThe Best Classic Macaroni Salad RecipeHawaiian Style Potato Macaroni Salad Recipe
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