Springtime Pasta Salad
Prep time
Cook time
Total time
A light pasta salad made with spinach tortillini and fresh spring time vegetables served in a balsamic dressing.
Serves: 12
  • 2 10 oz pkg. spinach tortellini
  • 3 cups, zucchini, diced into bite size pieces
  • 2 cups green beans, cut into bite size pieces
  • 1 tbsp. garlic infused olive oil
  • 2 cups cherry tomatoes, cut in half
  • ¼ cup red onion, sliced thin
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • 10 basil leaves, sliced thin
  • 1½ tbsp. oregano, sliced thin
  • Dressing:
  • ¼ cup balsamic vinegar
  • 1 tsp. garlic, minced
  • 1 tsp. dijon mustard
  • 2 tbsp. extra virgin olive oil
  • ¼ cup Parmesan cheese
  1. Cook tortellini according to directions. 4 minutes before the pasta is done, add zucchini and green beans. Cook until pasta is tender. Pour into a bowl, and add 1 tsp. garlic infused olive oil. Let the pasta cool.
  2. Add cherry tomatoes, onion, salt, pepper, basil leaves and oregano to pasta and mix well.
  3. To make dressing; in a bowl add balsamic vinegar, garlic, mustard and olive oil and whisk until combined. Pour over pasta salad; mix well. Top salad with Parmesan cheese. Refrigerate until ready to serve.
Calories per cup: 161, Fat: 5.6, Cholesterol: 12.9, Sodium: 250, Potassium: 169, Carbs: 23, Fiber: 2.8, Sugar: .08, Protein: 6
Nutrition Information
Serving size: 1 cup
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2014/05/29/19309/