Tortellini Salad with Tomato-Arugula Dressing

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  • Level: Easy
  • Total: 30 min (includes cooling time)
  • Active: 20 min
  • Yield: 8 to 10 servings
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Tortellini and Tomato-Arugula Dressing:

2 packages frozen cheese tortellini

2 cups arugula (baby or regular) 

1 cup grated Parmesan 

1 cup oil-packed sun-dried tomatoes 

1/4 cup fresh basil leaves 

1/4 cup lightly toasted walnuts

1 tablespoon freshly squeezed lemon juice 

1 clove garlic 

3/4 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper


1 cup oil-cured black olives, pitted and sliced

1 orange bell pepper, diced 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/2 cup fresh basil, cut into chiffonade 

Freshly grated Parmesan, for garnish 


  1. For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions. Drain and let cool.
  2. In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined. Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds. Season with salt and pepper.
  3. For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated. Add in the olives and bell peppers and mix. Season with salt and pepper and garnish with basil and Parmesan.