Summer Pasta Salad

57 Reviews
Rated 4.9/5 based on 57 customer reviews
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. 1. Fill a large pasta pot with water, bring to a boil, add tortellini and cook according to package instructions. Drain and cool.
  2. 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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