-
-
My review
Simple Yet Yummy Tortellini Salad
Deb
"I was making pasta salad for a picnic and noticed that I ran out of dressing. All I had was extra-virgin olive oil. So, that's all I used, with some salt. It was so much better this way. Everyone wanted the recipe and then couldn't believe that oil was the only thing on this salad. Please try it this way and if you don't agree, you can always add vinegar or something. But, I don't think you will."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 499 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Bring a large pot of salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool; drain.
- Bring a large pot of heavily salted water to a boil. Stir the tortellini into the water and return to a boil; cook until the tortellini float to the top, 5 to 6 minutes; Drain water and run tortellini under cold water to cool.
- Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat; season with salt.
Footnotes
- Cook's Note:
- Orange or red tomatoes can be used. Substitute cherry tomatoes for grape tomatoes if desired.
Nutrition Facts
Per Serving: 499 calories; 33.9 g fat; 39.4 g carbohydrates; 12.6 g protein; 20 mg cholesterol; 1132 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
7/28/2014
I must admit, I fully intended to "add some flavor" to this after preparing according to the recipe. However, I was pleasantly surprised as it is delightful just as is! Our grocery store didn'...
7/6/2016
I used the Wishbone Robusto Salad dressing that someone else suggested and wasn't thrilled with the results. I left out the olives and used slivers of Asiago cheese instead of the Parmesan. Ov...