How to Make Garden Veggie Tortellini

Food - Recipe - Garden Veggie Tortellini Salad (2)

Let’s face it… sometimes it’s just too hot to cook!

That’s where this delicious Garden Veggie Tortellini Salad comes into play. You can eat it warm, or chill it in the fridge before you serve it! Simply make up a batch ahead of time, and when you don’t feel like cooking, pull out this salad and enjoy!

And, the great thing about this dish, is it serves between 8-10 people, so it’s great for social gatherings as well! With just the 2 of us, I usually have plenty of leftovers for lunch the next day!

While this recipe does call for dried cheese tortellini pasta, you can use chicken tortellini as well, or use whichever suits your palette! And even though it calls for a veggie dip mix, you can use your favorite seasoning, too!

However, I prefer to use my favorite herbs straight from the garden!

Parsley, basil and oregano are my 3 fresh herbs of choice! I just need to beware of the flavor intensity when using fresh compared to using dried herbs or mixes.

So, here’s the recipe:

Garden Veggie Tortellini Salad

Here’s what you’ll need:

  • 1 package (12oz) of dried cheese tortellini pasta (or whichever you prefer)
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 3 Tbsp. of your favorite herbs or dip mix (remember, I usually use fresh, and I lean towards basil, parsley and oregano)
  • 1 bell pepper, seeded and quartered
  • 1/2 seedless cucumber
  • 1 cup cherry tomatoes, halved
  • 1 package crumbled feta cheese
  • sliced black olives, if desired

Let’s put it all together:

  • Cook the tortellini according to package directions.
  • While the pasta is cooking, whisk together the oil, vinegar and dip mix in a large bowl and set aside. (I like using my  Cool & Serve bowl, so it keeps my food cool when packing lunch for work!)
  • Next, slice up 2 bell peppers, making bite site pieces.
  • Same with the cucumber.
  • Add the peppers, cucumber and tomatoes to the bowl with the dressing and toss to coat.
  • Once the pasta is finished cooking, drain it in a colander under cold water. Gently toss the pasta to cool, then shake the excess water from the pasta.
  • Add the cooled pasta to the bowl along with the cheese and olives. Again, toss to combine and coat.
  • Cover and refrigerate for at least 1 hour before serving.

Kitchen Tips:

  • Slicing the bell pepper thinly mellows the flavor so it doesn’t outshine the other ingredients.
  • Makes great leftovers for lunch.
  • Great crowd pleaser for those family get-togethers and church socials.
  • If you prefer using fresh herbs instead of dried seasonings or dip mixes, chop up herbs and use to please your taste-buds.

Hope you enjoy this recipe as much as I do!

Until next time,

Peace, love and safe travels!

~ Sheri

(Thank you for using my affiliate links. I earn a small commission from qualifying purchases at no extra cost to you! I truly appreciate your support ❤)

Author:

Wanting to travel, we left our traditional homestead behind... now we're obsessed with combining old fashioned skills, travel and healthy eating on the open road! Welcome to our homestead!

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