Prep Time 25 minutes minutes
Total Time 25 minutes minutes
In a large pot with salted water, cook the tortellini according to the package instructions until fully cooked but not falling apart. Rinse under cold water to stop the cooking process, and drain in a colander.
To a large bowl, add the cooled tortellini, cherry tomatoes, salami, artichokes, cucumber, onion, and garlic.
To the same bowl, add olive oil, lemon juice, oregano, and basil. Season with salt and pepper.
Toss the salad to combine, and serve.
- Fresh tortellini works best in this recipe, but you can also use dried or frozen pasta. Be sure not to overcook the pasta.
- Storebought Italian dressing can be used in place of the dressing ingredients here if you'd like a shortcut.
- Feel free to add other veggies or cheese to this salad.
Calories: 275kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 601mg | Potassium: 316mg | Fiber: 6g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 16mg | Calcium: 120mg | Iron: 3mg