Creamy Rainbow Tortellini Pasta Salad
Creamy pasta salad made with tortellini, colorful vegetables and a sweet and tangy dressing!
Servings: 8 servings
- 19 oz package of fresh cheese filled tortellini pasta
- 4 Tbsp apple cider vinegar
- 2 cups mayonnaise
- 1 1/2 cups whole milk
- 1 1/2 Tbsp granulated sugar (brown sugar may be substituted)
- 1/2 - 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 - 1 cup diced red bell pepper
- 1/2 - 1 cup shredded carrots
- 1/2 - 1 cup diced yellow bell pepper
- 1/2 -1 cup diced celery
- 1/2 - 1 cup diced red onion
Boil tortellini according to package directions and drain well in a colander. Transfer pasta to a large mixing bowl and toss with apple cider vinegar. Let cool 10-20 minutes.
While pasta is cooling, in another mixing bowl, add mayo, milk, sugar, salt and pepper. Whisk to combine.
Pour dressing over tortellini pasta and toss gently to combine. Stir in all but 1 tsp EACH of all the vegetables (red pepper, carrots, yellow pepper, celery and red onion). Cover and chill in refrigerator for at least 1-2 hours.
Before serving, stir salad and sprinkle with remaining vegetables.
Can be made a day in advance and kept refrigerated. After chilling for long periods of time, if pasta seems dry, stir in a splash or two of milk and/or a tablespoon of mayo.
Calories: 639kcal | Carbohydrates: 36g | Protein: 12g | Fat: 49g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 669mg | Potassium: 151mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1755IU | Vitamin C: 29.9mg | Calcium: 156mg | Iron: 1.9mg