Creamy Rainbow Tortellini Pasta Salad
Creamy pasta salad made with tortellini, colorful vegetables and a sweet and tangy dressing!
Servings: 8 servings
Calories: 639kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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