Thank you to Vitamix for sponsoring this post!
It’s one of my favorite times of the year… the time when it’s almost summer, but not too hot and humid just yet. Backyard get togethers are more frequent and sitting on the deck is back in full force. This Summer Tortellini Salad is a fresh “almost summer” recipe that allows me to spend less time in the kitchen and more time outside.
I love simple recipes, but an issue I’ve run into in the past is that although a recipe can be considered “easy-to-make,” the prep can be quite time consuming. If a recipe requires a lot of whisking, I grab my whisk and get to work. If a recipe calls for a lot of chopping, I grab my chef’s knife and my cutting board (and some bandaids, just in case). That’s just how I’ve always done it until this year.
We recently simplified our kitchen with my new favorite machine, the Vitamix A3500. It replaced three of our larger kitchen gadgets that we no longer needed: our regular blender, our food processor and our immersion blender. I’ve shared several dairy-free soups that have come together really quickly and tasted so velvety smooth using the Vitamix.
Now, I’m excited to share this recipe for Summer Tortellini Salad full of chunky bell peppers, cucumbers and tomatoes mixed with a delicious Italian dressing.
The recipe calls for chopping the bell peppers, cucumbers and cherry tomatoes. This amount of chopping would normally take up quite a bit of time. But, the Vitamix made this process very easy and quick, no bandaids needed.
A Finer Blend
I used variable speed 3-4 for the tomatoes to get a finer chop and blended them on their own first. Mike typically avoids chunks of tomatoes, so I figured the finer the tomatoes were, the less he’d notice and pick them out. To compromise, I cut a couple of tomatoes in half for garnish for myself.
A Chunky Blend
Then, I added the bell peppers and cucumbers in strips using variable speed 1-2 for a more chunky, diced chop. This approach allowed me to get a couple of different chops in the same blend super easily! The only thing that took more than a couple of minutes was waiting for the water to boil to cook the tortellini. I recommend relaxing and sipping your favorite summer drink during this time.
The final touch for the pasta salad is an easy homemade Italian dressing. At first I thought it wouldn’t be necessary to use the Vitamix since whisking a few ingredients in a bowl isn’t that hard to do. But, everything blended together quickly and in the end, it was less work for me. Work smarter, not harder, right?
Read More About: Roasted Caprese Salad and Strawberry Salsa.
SUMMER TORTELLINI SALAD
For the Pasta Salad
- 1 package of cheese tortellini
- 1 package of tomato mozzarella tortellini
- 1 large green bell pepper, roughly cut into long strips
- 1 large red bell pepper, roughly cut into long strips
- 1/2 medium cucumber, roughly cut into long strips
- 1 cup cherry tomatoes
- Salt & peper, to taste
- Parsley, roughly chopped
- Green onions, roughly chopped
For the Italian Dressing
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Pasta Salad
- Bring a pot of water to a boil and cook tortellini according to instructions.
- Drain tortellini and briefly run under cold water.
- Place tortellini in a bowl and set aside.
- Using your Vitamix, be sure the lid is on securely with the lid plug removed.
- Start your machine on variable speed 1 or 2.
- Drop the bell pepper strips, cucumber strips and tomatoes in through the lid plug one or two at a time. For a chunkier chop, use a slower variable speed and blend for a short period of time. For a finer chop, use a faster variable speed and blend for a little longer.
- Strain the peppers, cucumber and tomatoes to remove the excess juice.
- Gently mix the chopped peppers, cucumber and tomatoes with the tortellini.
- Season lightly with salt & pepper.
- Drizzle Homemade Italian Dressing over the pasta salad, to taste.
- Garnish with fresh parsley and chopped green onions.
- Serve chilled.
For the Italian Dressing
- Combine all the ingredients in a Vitamix.
- Blend on Variable speed 2 or 3 until well combined.
- Pour dressing into a mason jar and store in fridge.
- Dressing can be stored for up to one week.
- Shake before pouring.
All images ©Regan Baroni 2017.
Disclosure: Thank you to Vitamix for sponsoring this post. As always, all opinions are my own. Thank you to my readers for supporting the brands that keep me cooking, styling and shooting.