Summer Pasta Salad

Rated 4.9/5 based on 58 customer reviews
Recipe courtesy of The Chew on behalf of Hidden Valley
  • Prep: 10 min
  • Cook: 8 min
  • Total: 18 min
  • Servings: 6–8

Ingredients (14)

  • 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
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper, to taste

Steps (2)

  • Step 1
    Fill a large pasta pot with water, bring to a boil, add tortellini and cook according to package instructions. Drain and cool.
  • Step 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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