Summer Tortellini Salad


I love a really good tortellini salad. Not only are they flavorful and delicious but they are so easy to make as well. There is an Italian deli by me that makes a great tortellini salad but at $7/lb it’s a little pricey for my taste. Instead, I make my own which is just as yummy and way more wallet friendly. Plus, it feeds a crowd!

This is one of those recipes where you just need to eyeball everything and adjust to your liking. You really do not need to measure AT ALL which is why this recipe is a cinch to make. Plus, you can add in or take out anything you wish. Don’t love olives? Drop them! Like a lot of onion? Add more in! Prefer a drier salad? Use less oil! There are no hard and fast rules when it comes to this tortellini salad, just go with your gut and play around with the flavors until you’re happy with how it tastes.

I really love this salad as a side dish to my BBQ meals in the summer but it also makes an awesome light lunch as well. You can even throw in a little grilled chicken and fresh mozzarella and now you have an easy summer dinner or picnic lunch. You can serve it cold or at room temperature however, I prefer it somewhere in between. When the salad is too cold, you lose some of the flavor. Allowing it to sit at room temperature for just a bit before serving really allows all of the flavors to pop. Keep a little extra oil on hand as it tends to dry up just a bit in the fridge, add some oil and toss just before serving. Enjoy!


  • 1.5 lbs cheese tortellini, cooked al dente and cooled
  • 1 can of large black olives, sliced thick
  • 1/2 lb Sicilian cracked olives, pits removed and roughly torn
  • Oil from the Sicilian cracked olives
  • 1 small red onion, sliced
  • 1 small red pepper, sliced
  • Handful of fresh torn parsley
  • Extra virgin olive oil, as needed
  • Kosher salt and ground black pepper, to taste


In a large bowl, add the cheese tortellini, black olives, Sicilian olives, red onion, red pepper and torn parsley. Drizzle the reserved oil from the Sicilian olives all over the salad. Sprinkle with Kosher salt and a healthy amount of ground black pepper. Toss gently to combine.

Adjust seasonings as needed and allow the salad to sit for at least 30 minutes prior to serving so that the flavors can come together. Serve cold or at room temperature. Store in the refrigerator.

**Tip – If you do not like Sicilian cracked olives, use plain extra virgin olive oil on the salad. Alternatively, you can also toss the salad with a homemade or store-bought vinaigrette or Italian dressing.**


Tortellini en Brodo with Spinach and Chicken

Tortellini Soup 2.jpg

If you’re looking for a super quick, healthy, and totally delicious dinner look no further. This soup is wonderfully flavored and thanks to the tortellini and chicken, very filling as well. I came across this recipe in my Cook’s Country magazine, the August/September 2017 issue. It’s made with ingredients that most everyone should have on hand and it comes together within minutes. The recipe calls for chicken broth however, I feel that stock imparts a richer and more flavorful profile to the soup but feel free to use whatever you have in the pantry. To save time and add an extra boost of protein I also threw in some diced rotisserie chicken. Enjoy!!


  • 3 tbs unsalted butter
  • 1 small onion, minced
  • Salt and pepper, to taste
  • 1 garlic clove, minced
  • 6 cups chicken broth or stock (I prefer Kitchen Basics Stock)
  • 1 tbs soy sauce
  • 8-10 ounces cheese tortellini
  • 3 oz baby spinach
  • 2 ounces grated Parmesan cheese
  • 8-10 oz diced Rotisserie chicken


Melt butter over medium heat in a large Dutch oven. Add the onion, salt, and pepper. Cook until the onions are softened but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the broth/stock and soy sauce and bring to a boil over high heat. Stir in the pasta and cook until al dente. Remove the soup from the heat and add the spinach, cheese, and diced rotisserie chicken. Serve hot.