Rainbow Italian Tortellini Pasta Salad

Take your pasta salad to the next level with this super easy, veggie filled Rainbow Italian Tortellini Pasta Salad! You’ll be going back for seconds for sure.

If there is one side at at barbecue that I will never pass up, it’s pasta salad. My very favorite recipe use to be my Summer Veggie Pasta Salad but this Rainbow Italian Tortellini Pasta Salad has it beat. I mean, with cheese filled tortellini, how could it not be?!

This is so so easy to make. You boil the tortellini for like 3 minutes and then place it in ice water to cool down while you get chopping away. I’m all about texture and yummy crisp veggies and this salad has just that. And if you couldn’t tell it pretty much has every color of the rainbow. Red, orange, and yellow bell peppers; green romaine lettuce and english cucumbers; black olives (instead of something blue); and red onions (because they’re really purple… why are they named that??). 

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To bring it all together the veggies and pasta are tossed with some fresh grated parmesan cheese and Italian dressing. You can make your own or just use your favorite. I love Ken’s Steak House Lite Northern Italian Dressing. So good!

Rainbow Italian Tortellini Pasta Salad is the perfect side to your next barbecue with friends and family. Serve this as a side to my Baby Back Ribs and everyone will be in heave!

Video Tutorial- Rainbow Italian Tortellini Pasta Salad Recipe

Rainbow Italian Tortellini Pasta Salad

5 from 1 vote

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Rainbow Italian Tortellini Pasta Salad

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 6

Author Garnish & Glaze

Ingredients

• 1 10 ounce package cheese filled tortellini
• 1 head Romaine heart chopped
• 1/2 English cucumber sliced and halved
• 1/2 EACH red orange, and yellow bell peppers, sliced
• 1/4 red onion sliced
• 1 cup olives
• 1/2 cup fresh grated Parmesan cheese
• 1/2 cup Italian dressing I prefer Ken's Lite Northern Italian

Instructions

1. Cook tortellini according to directions on package. Drain and place in ice water until ready to mix with veggies.
2. Chop all the vegetables and then add to the drained cold tortellini along with the cheese and dressing. Toss and serve immediately. (To prepare in advance, combine everything EXCEPT the lettuce. Add and toss just before serving so it stays nice and crisp.)

For more great tortellini pasta salads try these: 

• Garden Veggie Tortellini Pasta Salad by Peas & Crayons
• Southwest Tortellini Pasta Salad by Tastes Better from Scratch
• Greek Tortellini Pasta Salad by Creme de la Crumb