Camping Pasta Salad
This make-ahead tortellini salad with artichokes, tomatoes, olives, and creamy Italian dressing is a summer staple for camping, potlucks, and picnics.
Ingredients
- 1 package (1 pound | 454 g) cheese tortellini
- 1 cup diced tomato or halved grape tomatoes
- ⅔ cup marinated artichoke hearts chopped
- ½ small red onion diced
- ⅓ cup pitted Kalamata olives
- 1 tablespoon chopped Italian parsley
- ⅓ cup creamy Italian salad dressing (store-bought or homemade) plus more for serving
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a boil and cook the tortellini according to the package directions. Drain, rinse with cold water, and drain again.
- In a large bowl, combine the cooled tortellini, tomatoes, artichoke hearts, red onion, Kalamata olives, and parsley.
- Drizzle ⅓ cup salad dressing over the salad and toss well to combine. Season to taste with salt and pepper.
- Chill the salad for at least 1 hour before serving. Taste and adjust the seasoning, if needed.
Notes
- Make ahead--Prepare the salad up to 3 days before serving.
- Storage--Store the salad in a covered container in the refrigerator or your cooler for up to 3 days.
- Take some extra dressing--Keep some extra dressing on hand to add before serving. The salad will absorb dressing as it sits.
Nutrition
Serving: 1 portionCalories: 373kcalCarbohydrates: 44gProtein: 10gFat: 19gCholesterol: 15mgSodium: 859mgFiber: 1gSugar: 3g
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