Tortellini Salad

Tortellini Salad

  • Total 

  • Makes 8 Servings


  • 20 ounces tri-color cheese tortellini

  • 1 (14-ounce) can artichoke hearts, drained and quartered

  • 1 (2.25-ounce) can sliced black olives, drained

  • 1/2 cup oil packed sun-dried tomatoes, drained and chopped

  • 1/4 cup pine nuts, toasted

  • 1/4 cup red onion, thinly sliced

  • 3/4 cup Stonewall Kitchen Classic Italian Dressing

  • 1/2 cup Parmesan cheese, shredded



  1. Cook cheese tortellini according to package directions. Drain pasta.

  2. Add remaining ingredients and toss gently.

  3. This dish can be served warm or cold as a salad.

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