Description
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.
Ingredients
Units
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 the tortellini: Prepare the cheese tortellini according to the package instructions until just al dente. This usually takes about 7 to 9 minutes. Drain well.
- Cool the tortellini: 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.
- Prepare the dressing: 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.
- Combine salad ingredients: 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.
- Toss with dressing: 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: 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 Size: 1 cup
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 40 mg
