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Tarragon Tortellini Salad


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  • 1 (7-ounce) package cheese filled tortellini
  • 1 (13.75-ounce) can quartered artichoke hearts, drained and chopped
  • 1/2 pound Genoa salami, cut into 1/4-inch cubes
  • 1 medium green bell pepper, chopped
  • 1 cup chopped Spanish olives
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried tarragon leaves
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried parsley leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


Servings 12


Step 1

Cook tortellini according to package directions; drain well.
In a large bowl, combine tortellini, artichokes, salami, bell pepper, and olives. In a small bowl, whisk together olive oil and remaining ingredients. Pour over tortellini mixture, tossing gently to coat. Cover and chill until ready to serve.


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