Simple Yet Yummy Tortellini Salad recipe

All Recipes Salad Pasta Salad Recipes Tortellini Pasta Salad Recipes


1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1 (12 ounce) package spinach and ricotta tortellini
1 pint grape tomatoes, halved
½ pound pitted Kalamata olives, halved
2 tablespoons finely shredded fresh basil, or to taste
¼ cup olive oil, or to taste
salt to taste

Nutrition Info

499.1 calories
carbohydrate: 39.4 g
cholesterol: 19.7 mg
fat: 33.9 g
fiber: 4.9 g
protein: 12.6 g
saturatedFat: 7 g
servingSize: -
sodium: 1132.1 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. 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.

  3. Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat, season with salt.

Recipe Yield

4 servings

Recipe Note

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.

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