Spicy Tortellini Pasta Salad Recipe
This delicious tortellini pasta salad features cheese tortellini combined with crispy bacon, fresh arugula, grape tomatoes, roasted red bell pepper, and Parmesan cheese, all tossed in a zesty lemon garlic dressing. Perfect as a light lunch or a flavorful side dish, it's easy to prepare and bursting with vibrant flavors.
CourseSalad
CuisineItalian
Keywordtortellini pasta salad, cheese tortellini salad, bacon tortellini salad, Italian pasta salad, arugula pasta salad, lemon garlic dressing, easy pasta salad recipe, Stovetop
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings6 servings
Calories390kcal
Ingredients
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
- ⅓ cup thinly sliced red onion
- ⅓ cup grated parmesan cheese
Dressing
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- 1 ½ teaspoon minced garlic
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Prepare the cheese tortellini according to the package instructions until just al dente. This usually takes about 7 to 9 minutes. Drain well.
- Spread the drained tortellini evenly on a parchment-lined or non-stick sprayed 18 by 13-inch baking sheet. Allow it to cool completely, about 20 minutes, stirring occasionally to prevent sticking. Meanwhile, cook bacon until crispy and roast the red bell pepper if not already prepared.
- In a bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried basil, red pepper flakes (if using), and season with salt and black pepper to taste.
- In a large salad bowl, add arugula, cooled tortellini, chopped bacon, halved grape tomatoes, roasted red bell pepper strips, thinly sliced red onion, and grated Parmesan cheese.
- Pour the dressing over the tortellini mixture and toss gently but thoroughly to coat all ingredients evenly. Adjust seasoning with additional salt and pepper if needed.
- Serve immediately for the best texture and flavor.
Notes
- This pasta salad is best served the day it is made. Over time, the tortellini absorbs the dressing and arugula wilts, which can affect texture.
- You can substitute roasted red bell pepper with canned roasted peppers if short on time.
- For a vegetarian version, omit bacon or replace with a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Use freshly grated Parmesan for the best flavor and texture.
Nutrition
Serving: 1 cup | Calories: 390kcal | Carbohydrates: 28g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 700mg | Fiber: 3g | Sugar: 3g