Beef Tortellini Salad

Assemble this meal in the morning and refrigerate it on busy days so that dinnertime is a snap.–Dot Vartan

Beef Tortellini Salad Recipe

  • Quick Glance
  • 20 M
  • 4 H, 20 M
  • Makes 6 servings


  • One 9-ounce package refrigerated spinach tortellini
  • 1 tablespoon olive oil
  • 1 pound boneless sirloin steak, cut into thin strips
  • 1 zucchini, peeled and cut into small chunks
  • One 7 1/2-ounce jar marinated artichoke hearts
  • 1/2 cup thinly sliced roasted red peppers
  • 2 cups halved cherry tomatoes
  • 1 cup cubed mozzarella cheese
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced


  • 1. Prepare tortellini according to package directions and drain.
  • 2. Heat the 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips and saute until slightly pink in the center. Remove the meat with a slotted spoon. Cut the strips in half.
  • 3. Combine the tortellini, beef, zucchini, artichoke hearts, peppers, tomatoes, cheese, parsley, and basil in a large bowl.
  • 4. Whisk together 1/3 cup extra-virgin olive oil, vinegar, thyme, oregano, and garlic in a small bowl. Pour the dressing over the salad; toss to coat. Cover and refrigerate for 4 to 8 hours.

    Tip: You can substitute any flavor of tortellini — dried or refrigerated — in this recipe. Spinach tortellini can be found in the refrigerated dairy section of your local supermarket.
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