Tortellini Pasta Salad
  • 9 oz cheese tortellini
  • 4.5 oz julienne cut sun-dried tomatoes in oil, drained
  • 12 oz marinated ciliegine mozzarella, quartered
  • 1.5 oz sliced black olives
  • 10 oz heirloom cherry tomatoes
  • 7.5 oz jar marinated artichoke hearts, quartered
  • 1 small head broccoli
  • Italian Vinaigrette:
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt and pepper to taste
  1. Cook tortellini according to package directions and in the last 3 minutes of cooking, drop broccoli florets into the boiling water along with the pasta to cook. Broccoli should still have a bit of crunch but be vibrantly green and tender.
  2. Drain the pasta and broccoli in a colander.
  3. Toss broccoli and tortellini in a large bowl with sun-dried tomatoes, mozzarella, olives, cherry tomatoes and artichoke hearts.
  4. In a measuring cup, combine all Vinaigrette ingredients and whisk to combine. Pour over the pasta salad (you might want to use a little less than the entire recipe calls for to start) and toss gently to combine.
  5. Serve immediately or cover and chill until ready to serve.
Recipe by Freutcake at