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 as a refreshing side dish or light main course for warm-weather meals.
Ingredients
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 tortellini: Cook cheese tortellini just to al dente according to the package directions. Meanwhile, prepare a baking sheet lined with parchment paper or sprayed with non-stick spray.
- Cool tortellini: Drain cooked tortellini and spread it out evenly on the prepared baking sheet to cool completely, about 20 minutes. You can cook bacon and roast bell pepper while tortellini cools if not done already.
- Make dressing: 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 salad: Pour the dressing over the tortellini mixture and toss gently but thoroughly to coat all ingredients evenly. Adjust salt seasoning to taste and serve immediately.
Notes
- This salad is best served the day it is made as the tortellini will absorb the dressing and the arugula may wilt over time.
- You can roast the red bell pepper by charring it over an open flame or in the oven until skin blisters, then cooling and slicing.
- Bacon can be cooked ahead of time and stored in the refrigerator to save prep time.
- For a vegetarian version, omit bacon or substitute with crispy cooked mushrooms or smoked tofu.
- If you prefer less heat, omit the red pepper flakes from the dressing.
