Pasta Dishes/ Salads and Sides

Three Cheese Tortellini Salad

Happy St. Patrick’s Day everyone!  
Three cheese tortellini salad is made with mixed cheese tortellini, artichokes hearts, cherry tomatoes, fresh basil and sundried tomatoes. Then marinated with extra-virgin olive oil and fresh cracked pepper.  A pasta salad you can make in 10 minutes!

There is so much flavor in the cheese tortellini that you really don’t need to add a lot of ingredients in the marinade. And, this salad doesn’t need to have any vinegar in it either, at least we didn’t need any.  Pasta salad is very quick and easy to make, and can be served alone or as a side. Pretty much goes with anything.

Interesting though, this pasta dish is so versatile, meaning its also yummy, you can serve it warm too.  I love it simply because I can make a quick dinner with this dish especially on a busy weeknights.  Its very satisfying.  Perfect for any meatless Mondays too!

When it comes entertaining friends or family, we always like to make at least one pasta salad as one of the dishes to serve.  It’s comes easy for us to think pasta, simply because everyone in our family loves pasta! And, I love a pasta salad that I can prepare the day before, it’s one less thing to do.

Three Cheese Tortellini Salad

  • 1 (20 ounce) package Mixed Cheese Tortellini
  • 1 (10 ounce) package frozen artichokes hearts -defrost, squeeze out excess water
  • 1 cup cherry tomatoes, sliced in halves
  • 1/2 cup fresh basil leaves
  • 4 large sundried tomatoes- chopped
  • 1/4 cup extra-virgin olive oil, and extra
  • salt and fresh cracked pepper to taste

Bring a 3 quart pot of water to boil.  Add some salt (about 1/2 teaspoon) to the water.
Add the tortellini and cook the pasta according to the directions on the package. 

In the meantime, while the pasta is cooking, prepare the rest of ingredients and mix together in a small bowl.

When tortellini are done.  Drain and transfer the pasta to a large mixing bowl.
Add the rest of the ingredients and gently toss the pasta salad.
Season with salt and fresh cracked pepper to taste.
You may need to add some extra olive oil because sometimes pasta salads absorb some of the liquid very quickly and you may need to add more to keep the tortellini moist.  Best served at room temperature.

Serves 6 to 8

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  • Reply
    March 18, 2014 at 11:49 am

    Omggggg. How do you come up with this stuff?! Yes I need to try it right now.

  • Reply
    Tricia @ Saving room for dessert
    March 18, 2014 at 4:42 pm

    I love this kind of dish – and love tortellini. You really do have great recipes! Love the sun dried tomatoes too!

  • Reply
    Bianca @ Confessions of a Chocoholic
    March 18, 2014 at 5:30 pm

    I love pasta salad and easy dishes like this! Haven't had tortellini in a while and now I am craving it… ๐Ÿ™‚

    • Reply
      March 18, 2014 at 6:18 pm

      Hi Bianca! Welcome to our blog! It's so nice to meet you. Thanks for leaving a sweet comment and for stopping by. We hope to see you again! xxoo Anna and Liz

  • Reply
    March 18, 2014 at 8:06 pm

    Your Tortellini Salad but when you add cheese it makes it special!! Great dish ๐Ÿ™‚

    Did you see my recent post, Hot Fudge Cake!!

    • Reply
      March 19, 2014 at 1:23 pm

      HI Mike! thanks for the lovely comment! And thanks for stopping by!

  • Reply
    March 19, 2014 at 3:07 am

    This looks so simple and delicious! I would definitely want some for dinner!

    • Reply
      March 19, 2014 at 1:24 pm

      Hi Cathleen, this was so easy, and my teenagers loved it! Its even better the next day for leftovers.

  • Reply
    March 19, 2014 at 10:51 am

    Tortellini salads always remind me of summer because my mom used to make them with pesto. I definitely want to try this so I can at least feel like the weather is getting warmer. Love your mix-ins!

    • Reply
      March 19, 2014 at 1:26 pm

      We hear ya Joanne! We feel the same way… Hope it warms up in NY soon… Have a great day!

  • Reply
    SavoringTime in the Kitchen
    March 19, 2014 at 7:50 pm

    This could be a meal on a warm spring or summer evening! Birds Eye are my favorite frozen artichoke hearts – they are always tender and good. Delish!

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