Description
A refreshing no-cook pasta salad with cheese-filled tortellini, tangy tomatoes, and a zesty garlic dressing. Creamy, tangy, and perfect for summer gatherings.
Ingredients
16 oz (450g) cheese tortellini
2 cups baby cherry tomatoes, halved
1–1/2 cups mayonnaise, full-fat
1/4 cup sour cream or plain Greek yogurt
1/4 cup chopped herbs (basil, parsley, or dill)
1/4 cup cold-pressed olive oil
2 cloves roasted garlic (or 1 tsp jarred roasted garlic)
1 tbsp lemon juice
1/2 cup diced red onion
1/2 cup chopped bell pepper
Salt to taste
Instructions
Boil tortellini in salted water for 3–4 minutes until tender
Drain and rinse under cold water to cool; refrigerate 5–10 minutes
In a blender, combine mayonnaise, sour cream, olive oil, garlic, lemon juice, and herbs until smooth
In a large bowl, mix cooled tortellini, cherry tomatoes, red onion, and bell pepper
Pour dressing over the pasta mixture and toss to coat
Cover and refrigerate for 60–90 minutes before serving
Notes
Chilling tortellini ensures a refreshing texture
Let the dressing rest 10 minutes before using to meld flavors
Press plastic wrap directly on the salad to prevent browning
Optional: Add cucumber slices or red bell pepper for extra crunch
Dairy-free option: Use vegan mayo and coconut yogurt
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg