Description
This Summer Tortellini Salad with Garlic Herb Dressing comes together in no time at all and is packed with tons of fresh summer flavors! The tortellini makes this salad filling and the arugula and cherry tomatoes offer a bright freshness. Enjoy this easy summer tortellini salad for lunch or bring to a potluck to share!
Ingredients
Scale
- 1 (15 oz) package cheese tortellini
- 3 cups baby arugula or baby spinach
- 1 (15 oz) can chickpeas, drained and rinsed
- 12 oz (1 pint) cherry tomatoes, sliced in half
- 1 cup thinly sliced cucumber
- 1/2 medium sized red onion, thinly sliced
- 1/3 cup capers, drained
Garlic Herb Dressing
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 cup chopped fresh herbs, I used a mixture of parsley and cilantro
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- 1–2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large pot of water until boiling. Add in your tortellini and cook according to package directions. Once tortellini is finished cooking, drain and allow to cool until ready to use.
- Make your vinaigrette. Add all vinaigrette ingredients to a blender and blend until a smooth dressing is formed, about 30 seconds or so. Set dressing aside until ready to use.
- To a large bowl, add in your cooled tortellini, chickpeas, arugula, tomatoes, red onion and capers. Next, pour the vinaigrette over the pasta salad and mix everything together until fully combined. Season with extra salt and pepper, if needed.
- Tortellini salad can be served immediately or refrigerated until ready to enjoy.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Lunch, Vegetarian
- Method: stovetop
- Cuisine: American
