Al Fresco Pasta Salad

prep time

25 minutes

cook time

0 minutes


This light, yet flavorful pasta salad is a great summer picnic companion. Filled with fresh vegetables like broccoli, carrots and yellow bell peppers, it’s tossed in a light seasoning that, when mixed altogether, really hits the spot.


1 (9 ounce) package refrigerated cheese-filled tortellini
1 1/2 cups fresh broccoli flowerets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Italian seasoning
1 tablespoon Dijon mustard
Salt and black pepper to taste
1/8 teaspoon garlic powder
1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, drained
1 medium yellow bell pepper, diced


  • In a large saucepan cook pasta according to package directions, except omit any salt or oil. Add broccoli and carrots the last three minute of cooking; drain and rinse with cold water to stop cooking.
  • Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.
  • In a large bowl combine the pasta mixture, diced tomatoes and yellow bell pepper. Shake dressing and pour over pasta salad; toss gently to coat.

  • T_AlFrescoPstaSld
  • T_Collage_AlFrescoPstaSld

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