Freezer Meal Recipes / Side Dish / Summer Tortellini Pasta Salad

Summer Tortellini Pasta Salad

This recipe was a bit of an experiment, but was deemed successful when a self-proclaimed pasta salad hater loved it.
6 Servings Meet The Cook Print
Summer Tortellini Pasta Salad

Ingredients

  • 16 ounces Cheese Tortellini, Frozen
  • 12 ounces Artichoke Hearts, Canned
  • 2 ¼ ounces drain Black Olives, Sliced, Canned
  • 2 cups halve Cherry Tomatoes
  • ½ cups slice Onion, Red
  • 2 ½ cups peel and dice Cucumber
  • 12 fluid ounces Caesar Dressing

Freezer Containers

  • 2 Gallon Freezer Bags
  • 2 Pint Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook pasta according to package directions in salted boiling water.
  2. Drain and rinse with cold water.
  3. Add veggies and dressing.
  4. Chill for an hour before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook pasta according to package directions in salted boiling water.
  2. Drain and rinse with cold water.
  3. Add veggies.
  4. Divide salad into indicated number of gallon freezer bags.
  5. Divide dressing into pint bags and place inside salad bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Mix salad with dressing and serve cold.

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