Tortellini Capsicum Salad

Tortellini Capsicum Salad

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This tortellini pasta salad has a bright dressing of lemon juice and fresh herbs. It's wonderful for picnics.


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

Preparation:15min  ›  Cook:15min  ›  Extra time:4hours chilling  ›  Ready in:4hours30min 

  1. Cook pasta in a large pot of boiling water until al dente.
  2. 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.
  3. 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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