Light Tortellini Salad

Light Tortellini Salad

In this classic lunch, the adjective “light” has two meanings. The salad is quite simple in preparation and at the same time figure-conscious, because instead of a heavy mayonnaise sauce a vinaigrette of vinegar and oil is used.

First of all, of course, you need tortellini. I’ve made the salad with other pasta, but I missed the filling of the pasta. For the tortellini, be sure to use the dried version. The fresh from the refrigerated counter lag behind the taste (in my opinion) simply and are also clumsy by their size when eating.

When the pasta is cooked and strained, you can start chopping the other ingredients. Here, too, you can let your imagination run wild. I have chosen for a classic Mediterranean tortellini salad mozzarella and tomatoes, but feta would certainly also be super tasty.

Now all that’s left to do is wash the lettuce. Because of its peppery flavor, I really appreciate arugula in combination with the freshness of the tomatoes and cheese. Alternatively, lamb’s lettuce or spinach are suitable. Here, please also make sure that the leaves are cut bite-sized.

For the vinaigrette I take a large bowl to hand. Here come vinegar, salt, pepper, sugar and herbs purely. Then have a whisk handy and while whisking, slowly pour in the olive oil. The salad dressing quickly takes on a slightly creamy consistency.

Finally, I put the cooled tortellini together with the rest of the ingredients into the bowl that already contains the vinaigrette. Close the lid and shake well. The salad can be eaten immediately, but tastes even better after a few hours in the refrigerator well done.

The recipe can be found directly below. Have fun cooking it!

Light Tortellini Salad

Course: Salad
Keyword: Light, Salad, Tortellini, Tortellini Salad


  • 250 g tortellini
  • 100 g arugula
  • 3 to matoes
  • 1 pck. mozzarella
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 pinch of sugar
  • salt pepper
  • Herbs de Provence


  • Prepare tortellini according to package instructions. Wash arugula and chop a bit (if necessary). Cut tomatoes and mozzarella into bite-sized pieces.
  • In a large bowl, whisk together vinegar, sugar, salt, pepper and herbs de Provence. Slowly add olive oil, whisking constantly.
  • Mix all ingredients well. Refrigerate the salad for a few hours.