Low Sodium Tortellini Pasta Salad

Bright, fresh, and heart-healthy, this Low Sodium Tortellini Pasta Salad is the perfect make-ahead dish for your next gathering or meal prep session. Featuring tender low-sodium cheese tortellini tossed with a vibrant medley of cherry tomatoes, crisp cucumber, sweet red bell pepper, and briny black olives, this pasta salad is as colorful as it is flavorful. A zesty homemade dressing made with olive oil, red wine vinegar, garlic, and salt-free Italian seasoning ties it all together, delivering big taste without the extra sodium. Ready in just 25 minutes, this crowd-pleasing recipe is a deliciously guilt-free option for those seeking a lighter spin on a classic pasta salad. Serve it chilled for a refreshing side dish or light meal that’s packed with fresh veggies, aromatic basil, and wholesome ingredients. Perfect for picnics, potlucks, or a healthy lunch on the go!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 12 ounces Low sodium cheese tortellini
• 1.5 cups Cherry tomatoes, halved
• 1 medium Cucumber, diced
• 1 medium Red bell pepper, diced
• 0.5 cup Black olives, sliced (low sodium, rinsed)
• 0.25 cup Red onion, finely chopped
• 0.25 cup Fresh basil, chopped
• 3 tablespoons Olive oil
• 2 tablespoons Red wine vinegar
• 2 cloves Garlic, minced
• 1 teaspoon Italian seasoning (salt-free)
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Cook the low sodium cheese tortellini according to the package instructions. Be sure not to add any salt to the cooking water. Once cooked, drain and rinse under cool water to stop the cooking process. Set aside to cool completely.

Step 2

While the tortellini is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the olives, and finely chop the red onion. Chop the fresh basil and set aside.

Step 3

In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt-free Italian seasoning, and ground black pepper to create the dressing.

Step 4

In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red bell pepper, black olives, red onion, and fresh basil.

Step 5

Pour the dressing over the tortellini and vegetables, and gently toss until everything is evenly coated.

Step 6

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 7

Before serving, give the salad a quick toss and adjust the seasoning if needed, keeping the low sodium guideline in mind. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1139.5g)

Amount per serving	% Daily Value*
Calories	1575.8

Total Fat 86.7g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 102.1mg	0%
Sodium 472.3mg	0%
Total Carbohydrate 156.9g	0%
Dietary Fiber 19.2g	0%
Total Sugars 22.1g
Protein 42.0g	0%

Vitamin D 0IU	0%
Calcium 659.8mg	0%
Iron 11.4mg	0%
Potassium 1840.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 10.7%

Carbs: 39.8%