Pasta and noodles · Italian-American · 20 min
Tortellini Pasta Salad with Roasted Red Peppers, Arugula & Parmesan
- 20 min
- 2–6 servings
- 553 kcal / serving
This pasta salad blends tender tortellini with peppery arugula, bright tomatoes, olives, and Parmesan for a colorful weeknight dish that comes together quickly and light on its feet.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 9 ozcheese tortellini, fresh or frozen
- ½ small pkgfresh basil
- ½ pintgrape tomatoes
- ¼ cupItalian salad dressing
- ⅓ cupKalamata olives, pitted
- ⅓ cupParmesan cheese, shredded
- ½ (12 oz) jarroasted red bell peppers
From the pantry: black pepper, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- ½ pintgrape tomatoes
Dairy, eggs & chilled
- ⅓ cupParmesan cheese, shredded
Frozen
- 9 ozcheese tortellini, fresh or frozen
Sauces, oils & condiments
- ¼ cupItalian salad dressing
- ⅓ cupKalamata olives, pitted
- ½ (12 oz) jarroasted red bell peppers
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cheese tortellini, fresh or frozen | 9 oz | 18 oz | 27 oz |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian salad dressing | ¼ cup | ½ cup | ¾ cup |
| Kalamata olives, pitted | ⅓ cup | ⅔ cup | 1 cup |
| Parmesan cheese, shredded | ⅓ cup | ⅔ cup | 1 cup |
| roasted red bell peppers | ½ (12 oz) jar | 1 (12 oz) jar | 1 ½ (12 oz) jars |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a medium saucepan halfway with water from the tap, cover, and bring to a boil. Add the tortellini and cook until just tender, about 5 minutes or per package instructions.
- While the pasta cooks, rinse and dry all fresh produce.
- Halve the grape tomatoes and place them in a large bowl.
- Remove basil leaves from the stems, roll them up, and thinly slice into ribbons; add to the bowl with the tomatoes.
- Roughly chop the roasted red peppers and add them to the bowl.
- Chop the olives and add them along with the arugula and shredded Parmesan to the bowl.
- When the tortellini is done, drain and rinse under cold water to cool, then add to the bowl with the dressing, salt, and pepper; toss to combine.
- Divide the salad onto plates or bowls and serve.
Two tips
- Make ahead: cook the tortellini and chop the vegetables up to an hour in advance and keep refrigerated.
- For a varied bite, add extra arugula or basil to the salad just before serving.
Nutrition per serving
- Calories
- 553 kcal
- Protein
- 22 g
- Carbs
- 59 g
- Fat
- 25 g
- Fiber
- 4 g
- Sodium
- 1453 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.