Tortellini Pasta Salad
"Refreshing tortellini pasta salad featuring vibrant vegetables and a delightful homemade vinaigrette—ideal for summer barbecues and simple to prepare in advance."
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Ingredients
- 2 8.8 ounce packages Three cheese tortellini
- 1/4 cup black olives
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt
- 2 cloves garlic
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 3 1/2 cups broccoli florets
- 1 1/2 cups grape tomatoes
- 1/2 cup red onion
Instructions
- 1
Fill a sizable pot with water, adding a generous amount of salt, and bring it to a vigorous boil.
- 2
Once the water is bubbling, briefly immerse the broccoli for 15 to 30 seconds, then use a slotted spoon to remove it and immediately rinse under cold water to halt the cooking process.
- 3
Introduce the tortellini into the boiling water and prepare it according to the instructions on the package.
- 4
After cooking, drain the tortellini and rinse it under cold water, then transfer it to a large mixing bowl along with the other ingredients.
- 5
Combine everything thoroughly and place in the refrigerator to chill. Serve cold.