Creamy Tortellini Salad Creamy Tortellini Salad

Food styling by Ashley Denton | Prop styling by Laura Branson Image by: Jeff Coulson

The base of this pasta salad is cheese-stuffed tortellini for a creamy texture and extra flavour. Prepare the salad and dressing ahead of time, but don't toss them together until you're ready to serve, otherwise the pasta will absorb too much of the sauce.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 8 servings


Creamy Dressing:
  • 1/4 cup light mayonnaise
  • 3 tablespoons each extra-virgin olive oil and red wine vinegar
  • 1 teaspoon Dijon mustard and liquid honey
  • 1/4 teaspoon pepper
  • pinch salt
  • 1 can water-packed artichoke heart drained, chopped and patted dry
  • 1/3 cup drained oil-packed sun-dried tomatoes chopped
  • 1/3 cup pitted Kalamata olives chopped
  • 2 ribs celery thinly sliced
  • 3 green onions thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 700 g fresh cheese-filled tortellini


Creamy Dressing: In bowl, whisk together mayonnaise, oil, vinegar, mustard, honey, pepper and salt. Set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Salad: In large bowl, toss together artichokes, tomatoes, olives, celery, green onions and parsley. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

In large saucepan of boiling salted water, cook pasta until tender and floating on surface, about 5 minutes. Drain and rinse under cold water; drain well. Add to artichoke mixture. Toss with dressing to coat.

Nutritional facts per each of 8 servings: about

  • Fibre 4 g
  • Sodium 725 mg
  • Sugars 5 g
  • Protein 12 g
  • Calories 390.0
  • Total fat 16 g
  • Potassium 218 mg
  • Cholesterol 20 mg
  • Saturated fat 3 g
  • Total carbohydrate 52 g


  • Iron 24.0
  • Folate 9.0
  • Calcium 9.0
  • Vitamin A 6.0
  • Vitamin C 18.0
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Lunch & Dinner

Creamy Tortellini Salad