Love and Lemons
Tortellini pasta salad
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Jeanine Donofrio · Love and Lemons ↗ — opens the original pageloveandlemons.com
Tortellini pasta salad
Tortellini salad with cherry tomatoes, artichoke hearts, cannellini beans and fresh basil, dressed in Italian dressing and finished with parmesan.
AC
Original recipe
- Total
- 25 min
- Serves
- 6
- Sourced
- 20 Sept 2026
- Items
- 11
11
Things to buy
Cooking for
6 servings
Adding it again later updates the quantities instead of doubling up.
Cooking for
6 servings
Ingredients
What you need
Names and measures for Australia
- 510 gcheese tortellini18 oz = 510 g
- —Italian Dressing
- 480 mlhalved cherry tomatoes2 cup = 480 ml (read as US: 1 cup = 240 ml)
- 1artichoke heartsdrained and chopped
- 240 mlcooked white beans1 cup = 240 ml (read as US: 1 cup = 240 ml)
- 120 mlthinly sliced red onion0.5 cup = 120 ml (read as US: 1 cup = 240 ml)
- 5pepperoncinistemmed and chopped
- 480 mlfresh arugula2 cup = 480 ml (read as US: 1 cup = 240 ml)
- 240 mlfresh basil1 cup = 240 ml (read as US: 1 cup = 240 ml)
- —Parmesan
- —Red pepper flakes
Recipe by Jeanine Donofrio, Love and Lemons. Method rewritten for this cookbook — read the original on Love and Lemons.
This recipe's shopping list
Scaled for 6 serves
Other
Method
How it goes together
- 01
Step 1
Cook the tortellini in boiling water following the packet directions until al dente.
- 02
Step 2
Drain the tortellini and let it cool.
Adding hot pasta wilts the arugula and basil.
- 03
Step 3
Make the dressing.
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