This simple Bruschetta Tortellini Pasta Salad is an ideal summer side dish—and it only takes about 20 minutes to prepare.
I’m sharing an easy, refreshing recipe to help beat the heat. While I usually love grilling, on the hottest days I avoid standing over a hot grill. With temperatures in the high 90s and heavy humidity here in North Carolina, chilled meals are our go-to. After a long afternoon doing yard work, a cool dinner was exactly what we needed.
This tortellini pasta salad works equally well as a main or a side. It combines pillowy cheese tortellini with a bright homemade bruschetta mixture and a final drizzle of thick, tangy balsamic glaze. I prefer spinach-and-cheese tortellini for this salad, but other varieties will work—feel free to experiment and share your results.
Away from the table…
— Shirley Manson from Garbage recently launched a podcast called The Jump and has an episode with Courtney Love that will hit a lot of nostalgic notes for 90s music fans.
— I’m easing back into postpartum yoga and rediscovered the Down Dog app, which has become a favorite for customizable home practice.
— Many people are shifting to eat less meat, and the meat industry is responding with efforts toward more sustainable practices for climate-conscious consumers. It’s encouraging to see small changes add up.
— Yogurt sales have dipped over the years, and brands are innovating. For example, some companies now offer nut butter blends as a way to diversify their product lines.
If you try this recipe or create your own version, let me know in the comments. I love connecting with readers—snap a photo and tag @killing__thyme on Instagram to be featured in the newsletter.
Bruschetta Tortellini Pasta Salad
Ingredients
- 20 oz fresh spinach and cheese tortellini, Frozen can also be used
- 6.5 oz grape tomatoes, sliced
- 2 cloves of garlic, minced
- 8 fresh basil leaves, ribboned or torn
- 1 TBSP extra virgin olive oil
- 1 tsp balsamic vinegar
- 1/4 tsp kosher salt
- Cracked black pepper, to taste
- 1-2 TBSP balsamic glaze or reduction (Optional)
Instructions
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Cook the tortellini according to the package directions. Drain and rinse under cool water, then set aside.
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Combine the sliced tomatoes, minced garlic, and torn or ribboned basil in a large bowl. Reserve a few basil leaves for garnish if you like.
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Add the olive oil, balsamic vinegar, salt, and pepper. Gently fold in the tortellini until everything is evenly coated. Garnish with extra basil and finish with a drizzle of balsamic glaze, if desired.
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Serve the salad at room temperature or chilled.
Notes
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