Description
A vibrant and flavorful Tortellini Pasta Salad combining cheesy tortellini, crispy bacon, fresh arugula, grape tomatoes, roasted red bell pepper, red onion, and parmesan cheese, all tossed in a zesty lemon garlic dressing. Perfect for a quick lunch or a side dish at your next gathering.
Ingredients
Scale
Pasta Salad
- 20 oz. refrigerated cheese tortellini
- 9 slices (9 oz) bacon, cooked, cooled, and chopped
- 5 oz. arugula (mature or baby)
- 1 pint grape tomatoes, halved
- 1 large red bell pepper, roasted, cooled and sliced into 1-inch strips
- 1/3 cup thinly sliced red onion
- 1/3 cup grated parmesan cheese
Dressing
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 1/2 tsp minced garlic
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Cook tortellini: Cook the refrigerated cheese tortellini according to the package instructions until just al dente.
- Cool tortellini: Drain the tortellini and spread it evenly onto a parchment-lined or non-stick sprayed 18 by 13-inch baking sheet. Let it cool completely for about 20 minutes.
- Prepare dressing: In a bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried basil, red pepper flakes, and season with salt and black pepper to taste.
- Assemble salad: In a large salad bowl, combine the arugula, cooled tortellini, chopped bacon, halved grape tomatoes, roasted red bell pepper strips, thinly sliced red onion, and grated parmesan cheese.
- Toss and serve: Pour the dressing over the tortellini mixture and toss gently to evenly coat all ingredients. Taste and adjust salt if needed, then serve immediately.
Notes
- This pasta salad keeps well in the refrigerator for several days, but the tortellini will absorb the dressing and the arugula will wilt over time, so it’s best served the day it’s prepared.
- You can roast the red bell pepper and cook the bacon while the tortellini cooks and cools to save time.
- For a milder flavor, omit the red pepper flakes from the dressing.
- Use fresh lemon juice for the best tangy flavor in the dressing.
- Optional: substitute turkey bacon or vegetarian bacon to modify the dish as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
