Mediterranean Pasta Salad

This satisfying pasta salad features three-cheese tortellini, which comes in a variety of flavors. Try either the chicken or mushroom version for a different variation. Freeze leftover tortellini in a zip-top plastic bag to use later in a soup or side dish.

Yield: 3 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 0.0%
  • Fat: 16.2g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 6.2g
  • Protein: 11.2g
  • Carbohydrate: 29.7g
  • Fiber: 2.2g
  • Cholesterol: 28mg
  • Iron: 0.6mg
  • Sodium: 876mg
  • Calcium: 82mg


  • 1/2 (9-ounce) package refrigerated rainbow three-cheese tortellini
  • 1 quart water
  • 1/4 pound asparagus spears, trimmed
  • 1/3 cup bottled roasted red bell peppers, cut into 1-inch pieces
  • 1 ounce Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes (about 1/4 cup)
  • 6 drained canned quartered artichoke hearts
  • 8 grape tomatoes
  • 8 pitted kalamata olives
  • 2 thin slices prosciutto, cut crosswise into strips (about 1 ounce)
  • 1 tablespoon chopped fresh basil
  • 3 tablespoons light balsamic vinaigrette


  1. 1. Cook pasta in 1 quart boiling water 6 minutes, omitting salt and fat. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.
  2. 2. While pasta and asparagus cook, combine roasted bell peppers and next 7 ingredients in a large bowl. Add tortellini and asparagus; toss gently.
  3. Choice ingredient
  4. Prosciutto (pro-SHOO-toh), also known as Parma ham, is a salt-cured ham that is typically sliced thin and often eaten raw or lightly cooked, making it perfect to use in quick-cooking recipes. A little prosciutto offers a powerful punch of flavor in this dish, so you'll only need to use a small amount.
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