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Under the Apron Strings: Pasta Salad to Feed the Soul

Herb Tortellini Salad

Last week I talked about a quick meal to help you spend less time in the kitchen and more quality time with the people you love. Today, I want to share with y’all another tasty dish that comes together quickly and leaves ample time to spend with family and friends. Herb tortellini is a satisfying dish for potluck or picnic and is even better the next day!

If you choose the addition of chicken or shrimp, the mixture can be served over a bed of arugula or spinach to make a memorable lunch alongside fresh fruit.I love this twist on a traditional pasta salad by using an oil base as opposed to a mayonnaise dressing.

Herb Tortellini Salad

1 package (9 ounces) refrigerated and uncooked,

cheese-filled tortellini

1 medium zucchini, thinly sliced

1 large carrot, peeled and chopped

1 pint cherry tomatoes, halved

4 green onions with tops, thinly sliced

1/4 cup snipped fresh basil

1/2 cup Italian dressing (recipe below)

2 tablespoons fresh Parmesan cheese, grated

1 1/2 cups chicken, grilled and chopped, or shrimp, boiled or grilled if desired

• Cook tortellini according to package directions in an 6-quart stockpot.

• Place in colander and rinse under cold running water. Set aside to drain.

• In a large bowl, add vegetables, basil and tortellini.

• Pour 1/2 cup salad dressing over salad.

• Grate Parmesan cheese over salad and mix gently.

• Cover and chill for at least 2 hours so the flavors will mix and mingle, making for great tastebud appeal.

Italian Dressing

1 1/2 cups olive oil

1/2 cup red or white wine vinegar 2 pressed garlic cloves

1 teaspoon dried oregano

1/2 teaspoon onion powder

1/2 teaspoon ground pepper

1/4 teaspoon salt

1 teaspoon lemon

Add all ingredients to a jar. Place the lid on a jar and shake well to mix. As with any vinegar-based dressing, you must shake it up again before using. Unused dressing may be refrigerated for up to one week for later use.


You can find recipes just like this in Servin’ Up Summer available for purchase here ( It’s my newest collection of recipes. Servin’ Up Summer includes my favorite summer dishes, cocktails, and desserts. It’s a taste of summer in the South on every page. Available now for only $29.95.

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