Mother Nature almost thwarted my plans to join my family on their annual 4th of July vacation in Pentwater, Michigan. A violent rainstorm took out my power for almost nineteen hours two days before the trip and managed to send me over the edge. However, after cleaning out the refrigerator, shopping for all the planned meal ingredients, preparing the dishes for our Sunday night meal, and packing, I managed to get myself up early Sunday morning to make the four plus hour drive up to Pentwater. Happy to leave behind the heat and humidity in my hometown and enjoy four days of beautiful, breezy Lake Michigan weather with my family. Especially with my eleven-month-old great nephew, Henry.
Like almost every year for the past several decades (yes, decades), we have almost all of our meals in the 'on the slightly rustic side' cottage. This year I volunteered to make the Sunday night dinner. I vacillated on what to make (changing my mind several times) but finally decided on a menu of dishes I had never made for my family before. To make things as easy as possible once I got to lake, I made everything the day before. From the very addictive Corn Dip, to the retro Strawberry Salad, to the Sloppy Joes, to resurrecting this Tortellini Salad, to my version of the viral Dot Cakes done in patriotic sprinkles, I not only prayed these dishes would all survive the four-hour car trip, I also genuinely hoped everyone in my foodie family would be more than happy with the choices I had made.
The recipe for this scrumptious, gorgeous Tortellini Salad is one I have had for decades. But before I could make it, I had to find it. Remembering that it was typed up on a half sheet of pink paper made it slightly 'easier' to find in the stacks of saved, unorganized recipes. I got lucky and found it rather quickly.
With the exception of the cooked (frozen) cheese tortellini, the jarred artichoke hearts, canned black olives, and bottled Italian dressing, all of the other ingredients are fresh. Lightly steamed broccoli, green onions, fresh basil, fresh Italian parsley, and cherry tomatoes give this salad incredible flavor and texture.
It's one of those salads best made the night before or very early in day so the flavors have a chance to develop. The only ingredients added just before serving are the sliced black olives and cherry tomatoes. And if all of the dressing has been absorbed by the pasta and broccoli (and it will), you can and should always add a little more just before serving. Letting the Tortellini Salad sit out for at least 20-30 minutes before serving brings it to a perfect eating temperature.
If you are looking for a crowd-pleasing, refreshing salad to serve this summer, make this fresh, flavorful Tortellini Salad! It paired incredibly well with the slightly spicey Sloppy Joes, but it would be equally great served with grilled chicken, fish, or steaks. And because it isn't one of those mayonnaise-based pasta salads, it's the perfect hot weather, ultimate summer gathering side dish!
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Recipe
Tortellini Salad
Serves 8-10
Ingredients
16 ounces/454g frozen cheese tortellini, cooked according to package directions and drained
1 large head or two medium sized heads of broccoli, blanched or lightly steamed and cut into bite size pieces - Note: You can also buy broccoli florets. You will need at least 4 to 4 1/2cups)
24 ounce/680g jar of marinated artichoke hearts, coarsely chopped (half of the marinade should be reserved)
4 green onions, sliced thinly
1/2 to 1 cup of fresh Italian Parsley, chopped (Note: I generally use a little more than a half cup)
2 Tablespoons julienned fresh basil
1 teaspoon Kosher salt
1 teaspoon of black pepper
1/2 teaspoon of garlic salt
1 small can (3.8 oz/108g) sliced black olives, drained
1 pint of cherry tomatoes, cut in half
3/4 to 1 cup Italian Salad dressing (e.g., Newman's Own Family Recipe Italian) - See Notes
Directions
1. In a large bowl combine the cooked/drained cheese tortellini, broccoli florets, chopped artichoke hearts (and half of the marinade), green onions, parsley, Kosher salt, black pepper, basil and garlic salt. Toss to combine.
2. Add in 3/4 to 1 cup of the Italian Salad Dressing. Mix well. Note: You will more than likely add of at least a 1/2 cup more when getting ready to serve.
3. Cover the salad with plastic wrap and refrigerate for at least 6 hours or overnight.
4. 30 minutes before getting ready to serve add in the drained black olives and halved cherry tomatoes. Mix to combine. Taste for flavor and then add more salad dressing if needed. Let the salad sit out for those 30 minutes.
5. Serve and savor!! Store any leftovers covered in the refrigerator.
Notes: (1) I love the flavor of Newman's Own Family Recipe Italian Salad Dressing. If you have another favorite bottled Italian Dressing, feel free to use it. Or if you make a too-die for Italian Dressing, use that instead. (2) Make certain to only lightly steam your broccoli. Steam just until tender-crisp and vibrant in color (about 3-5 minutes). Or blanch the broccoli spears in boiling water for 45 seconds. Either method works. (3) Look for the best cheese tortellini you can find. I buy mine (frozen) at my local Italian store, but there are many great options in local grocery stores. (4) Make certain to rinse the cooked tortellini in cold water in order to stop the cooking process.
Just after sunrise at Bass Lake, Pentwater, Michigan (July 2026)
PM Family Farms, Ludington, Michigan (July 2026) - I was obsessed with the Cherry Orchards!