Description
A vibrant and flavorful tortellini pasta salad featuring cheese tortellini, crispy bacon, fresh arugula, grape tomatoes, roasted red bell pepper, and a zesty lemon-garlic dressing. Perfect for a light lunch or a side dish at your next gathering.
Ingredients
Scale
Main Salad
- 20 oz. refrigerated cheese tortellini (recommend Trader Joe's or Buitoni)
- 9 slices (9 oz.) bacon, cooked, cooled and chopped
- 5 oz. arugula (mature or baby arugula)
- 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 tortellini just to al dente according to package directions. While tortellini is cooking, prepare the bacon and roast the red bell pepper if not already done.
- Cool Tortellini: Drain tortellini and spread it onto a lined or greased 18 by 13-inch baking sheet to cool completely, about 20 minutes.
- Prepare Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried basil, red pepper flakes, salt, and black pepper until well combined.
- Combine Salad Ingredients: In a large salad bowl, add the arugula, cooled tortellini, chopped bacon, halved grape tomatoes, roasted red bell pepper strips, sliced red onion, and grated parmesan cheese.
- Toss Salad: Pour the dressing over the tortellini mixture and toss gently but thoroughly to evenly coat all ingredients. Taste and adjust salt if needed.
- Serve: Serve immediately for best texture and flavor.
Notes
- This pasta salad is best served the day it is prepared as tortellini absorbs the dressing and arugula may wilt over time.
- You can substitute kale or spinach for arugula if preferred.
- For a vegetarian version, omit bacon or use a plant-based bacon alternative.
- Roast the red bell pepper by placing it under the broiler until blackened, then peel and slice.
- Make sure to cool tortellini completely before mixing to prevent wilting the greens.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg
