Description
A light and tangy summer pasta salad combining halal-certified or spicy chicken sausages in tortellini with creamy mozzarella, fresh veggies, and Italian dressing for a satisfying mix of textures and flavors.
Ingredients
1 lb (450g) halal-certified or non-pork filled tortellini
1 cup (200g) torn mozzarella balls (ciliegine)
1 cup halved cherry tomatoes
1/2 cup diced cucumber
1/2 cup chopped red bell pepper
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp Italian seasoning
1 clove garlic, minced
Salt and black pepper to taste
Optional garnish: dried basil or fresh parsley
Instructions
Boil tortellini in salted water until al dente (8-10 minutes). Drain and rinse with cold water to cool.
Combine mozzarella, cherry tomatoes, cucumber, and red bell pepper in a mixing bowl.
Create the dressing by whisking olive oil, red wine vinegar, Italian seasoning, garlic, salt, and pepper.
Toss cooled tortellini and veggie mixture with dressing until well-coated.
Chill for at least 30 minutes to allow flavors to meld before serving.
Notes
For halal compliance, use tortellini filled with chicken or beef salami
Optional additions: add fresh spinach or artichoke hearts for variety
Dressing can be made ahead and stored for 3-4 days in the fridge
Nutrition
- Serving Size: 1 cup (125g)
- Calories: 390
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg