Prep:
10 m
| Cook:
8 m
Summer Pasta Salad
Recipe courtesy of The Chew on behalf of Hidden Valley
- Prep 10 m
- Cook 8 m
- Total 18 m
Servings:
6–8
Ingredients
- 1 lb. tricolor tortellini, cooked according to package instructions & cooled
- 1 small red onion, finely chopped
- 2 celery stalks, chopped
- 1 orange bell pepper, seeded and chopped
- 1 pint cherry tomatoes, halved
- 1 garden cucumber, chopped
- ½ lb. salami, cut into ½ inch cubes
- ½ lb. provolone, cut into ½ inch cubes
- 1 bunch basil, roughly chopped
- 2 tablespoons parsley, roughly chopped
- 2 tablespoons dill, roughly chopped
- 1 cup Hidden Valley® Cucumber Ranch dressing
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
Directions
- 1. Fill a large pasta pot with water, bring to a boil, add tortellini and cook according to package instructions. Drain and cool.
- 2. In a large bowl, add the red onion, celery, bell pepper, tomatoes, cucumber, salami, provolone, basil, parsley and dill. Stir until combined. Add the cooled tortellini, the Hidden Valley® Cucumber Ranch, red wine vinegar. Stir until evenly coated. Season with salt and pepper. Serve immediately or chill until ready to serve.
• For safe meat preparation, reference the USDA website.
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