Tortellini Salad Two Ways

Ingredients

  • 1 bag refrigerated cheese tortellini, about 18–20 oz

  • 3/4 cup Italian dressing, divided

  • 1 cup cherry tomatoes, halved

  • 1/3 cup red onion, thinly sliced

  • 1/2 cup sliced black olives

  • 1/2 cup mozzarella pearls or cubed mozzarella

  • 1/2 cup diced salami or pepperoni, optional

  • 1/4 cup grated Parmesan

  • 2 tablespoons chopped fresh basil or parsley

  • Black pepper

  • Chopped pepperoncini, optional but excellent

Directions

  1. Cook the tortellini just until tender. Drain and rinse briefly with cold water.

  2. Let it drain well, then toss with about 1/2 cup Italian dressing.

  3. Add the tomatoes, onion, olives, mozzarella, meat if using, Parmesan, herbs, and pepperoncini.

  4. Chill for at least 1 hour.

  5. Before serving, toss again and add more Italian dressing as needed. Tortellini likes to inhale dressing while it sits.

Creamy Lemon-Dill Chicken Tortellini Salad

Ingredients

  • 1 bag refrigerated cheese tortellini, about 18–20 oz

  • 2 cups cooked chicken, cubed or shredded

  • 2–3 green onions, sliced

  • 3/4 cup frozen peas, thawed, optional

Creamy Dill Dressing

  • 1 cup sour cream

  • 1/3 cup mayonnaise

  • 2 tablespoons fresh lemon juice, plus more to taste

  • 2 tablespoons chopped fresh dill
    or 2 teaspoons dried dill

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt, then adjust

  • Plenty of black pepper

Directions

  1. Cook the tortellini until just tender. Drain, rinse with cold water, and cool completely.

  2. Whisk together the sour cream, mayo, lemon juice, dill, Dijon, garlic powder, onion powder, salt, and pepper.

  3. Combine the tortellini, chicken, green onions, and peas if using.

  4. Fold in the dressing until everything is well coated.

  5. Chill for 1–2 hours before serving.

  6. Taste again after chilling. Add another squeeze of lemon, a little salt, or a spoonful of sour cream if it needs waking up.