Tortellini Capsicum Salad
This tortellini pasta salad has a bright dressing of lemon juice and fresh herbs. It's wonderful for picnics.
Ingredients
Serves: 8
- 450g cheese-filled tortellini
- 1/2 cup vinegar
- 1/2 cup olive oil
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 3 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1 dash Tabasco sauce
- salt and pepper to taste
- 1 red capsicum, thinly sliced
- 1/2 cup chopped green capsicum
- 1 onion, thinly sliced
- 1/4 cup black olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 3 tablespoons grated Parmesan cheese
Directions
Preparation:15min ›
Cook:15min ›
Extra time:4hours chilling ›
Ready in:4hours30min
- Cook pasta in a large pot of boiling water until al dente.
- In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder and Tabasco sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper.
- In a large bowl combine, tortellini, capsicums, onion and olives. Pour lemon dressing over salad and toss to coat pasta. Cover and chill for at least four hours. Before serving, toss in feta and Parmesan.
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Reviews and Ratings
Global Ratings:
(124)
Reviews in English (96)
I love this recipe! This is my favorite pasta salad...EVER. My modifications are as follows: tri-colored tortellini!, red onion, garlic and herb feta, red wine vinegar, yellow bell pepper instead of green, double the hot sauce, juice of a whole lemon, fresh oregano, fresh thyme, fresh garlic, nix the mint, nix the olives. - 05 Jul 2006 (Review from Allrecipes USA and Canada)
I brought this to a Thanksgiving dinner, and not only was it a hit with requests for the recipe, but I was also asked to bring it again to a Christmas dinner. I did make some changes, just to suit my own tastes. I kept the pasta amount the same, using tri-color parmesan tortellini. I doubled the herbs & veggies (I used red onion and a mix of red, orange, green, & yellow peppers - very pretty!). I also added some ceyenne pepper. I used white wine vinegar, and only 1/2 the amount of both the vinegar and olive oil. This was plenty of dressing - still a lot of flavor without being greasy. I think this makes many more servings than the recipe states unless it is all you are eating, so even 1/2 a batch might be enough for a smaller gathering. - 15 Dec 2003 (Review from Allrecipes USA and Canada)
Great salad, colorful too. I added more basil. I brought this to a potluck, and it was very popular. - 30 Jul 2001 (Review from Allrecipes USA and Canada)