Happy happy weekend, friends! I wanted to get you the recipe for that tortellini salad my sister-in-law Meredith made for me in case you need some inspiration for the week ahead. It’s delicious served at room temperature or cold, and I feel like you could make endless substitutions to it. Personally, I think the way she makes it is perfect. The crunchy peppers and fresh greens and walnuts… it all just WORKS. And it’s filling. Plus, it lasts several days in the fridge and dare I say is better the next day! That said, I’d suggest not adding the greens until the day you eat it because they can get gucky fast.

MEREDITH’S TORTELLINI SALAD INGREDIENTS:

• A package of 3-cheese tortellini
• Italian dressing mix (I use Good Seasons) — follow the package directions to make it, BUT use balsamic vinegar (white or brown, either works) in place of regular vinegar
• Black beans
• Fresh corn off the cob (can sub canned or frozen)
• Chopped red onion (optional)
• Red/orange/yellow bell pepper slivers
• Chopped walnuts
• Mixed baby greens

HOW TO MAKE MEREDITH’S TORTELLINI SALAD:

• STEP 1: Cook and drain the tortellini.

• STEP 2: Make the dressing.  FYI, the dressing packet makes ~1 cup of dressing if you want to substitute bottled Italian dressing.

• STEP 3: Marinate the tortellini and black beans in the dressing for at least an hour.

• STEP 4: Toss with the remaining ingredients. That’s it! Again, it’s amazing served at room temp or cold.

NOTES, SUBS, AND ADDITIONS

• This pasta salad is a fantastic meal-prep recipe. If you plan to eat it over the course of a few days, add the greens as you go (not all at the beginning) so they don’t get super soggy.
• Because it’s delicious at room temp, it’s a great meal to pack for a picnic, the beach, or school/camp lunches.
• To make it vegan/dairy-free, swap the cheese tortellinis out for your favorite regular pasta noodles.
• This veggie combo is my favorite, but you could swap any of the vegetables out for halved cherry tomatoes, sun-dried tomatoes, diced cucumber, chopped roasted asparagus, roasted zucchini or squash slices, olives… the options are endless!
• Spinach would be a great sub for the mixed greens.
• Pistachios, pecans, or pine nuts would be delicious in place of the walnuts.
• A half cup of feta cheese would be a great addition!

Hope you enjoy!

Meredith’s Tortellini Salad

Recipe by Kate

Pasta salad — but with an upgrade! This tortellini salad is delicious served at room temperature or cold, is super filling, and lasts several days in the fridge (it’s dare I say even better the next day!). Personally, I think this combination of ingredients is perfect: crunchy peppers and fresh greens and walnuts… it all just WORKS. That said, feel free to make substitutions to it.

Ingredients

• 1 package of 3-cheese tortellini

• 1 package Italian dressing mix (I use Good Seasons) — follow the package directions to make it, BUT use balsamic vinegar (white or brown, either works) in place of regular vinegar

• 1 can black beans, drained and rinsed

• 1 cup cooked corn kernels (you can use kernels that are fresh off the cob, canned, or frozen)

• 1/2 red onion, chopped (optional)

• 1 or 2 red/orange/yellow bell peppers, sliced into slivers

• 1/2 cup chopped walnuts

• A few big handfuls of mixed baby greens

Directions

• Cook and drain the tortellini.
• Make the dressing.
• Marinate the tortellini and black beans in the dressing for at least an hour.
• Toss with the remaining ingredients.

Other posts you may like:

Pesto Chickpea Pasta with Sun-dried Tomatoes and Feta Bruschetta Pasta GINGER-TURMERIC QUINOA Simple Butternut Squash Soup