500 g tortellini – the ones you prefer
½ cup olive oil
3 tablespoons balsamic vinegar
1 cup cherry tomatoes, halved
6 sun-dried tomatoes (oil preserved or soaked in water if dehydrated), chopped
1 bunch fresh basil, chopped — stripped from stems (reserve some of the sprigs from the top of the stem for garnish)
¾ cup grated parmesan cheese
salt
freshly ground black pepper
Cook tortellini al dente according to package directions. Drain and transfer to large bowl.
½ cup parmesan cheese and season with salt and pepper. Toss all the ingredients to coat.
Transfer to serving dish and decorate with reserved parmesan and basil sprigs. It can be served warm or cold, as a main or as a side dish.
To make it more colorful, use tricolor tortellini.
For a non-vegetarian version, add 1 cup cubed rotisserie chicken. This is our favorite at home!
Foodie Sneak Peeks 
Patty que delicia, lo máximo!!!
Gracias por tan buenas recetas!!
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Gracias, a ti, Marce, por seguir mi blog! Esta ensalada de tortellini es deli y facilísima.
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Me quedo con la version vegetariana. La voy a probar.
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Es facilita y te va a encantar! Me cuentas …
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Thank you for the idea for dinner tonight! A huge success!!! I had no basil… replaced it with arugula. It was delicious… absolutely lovely! Thank you!! 😘😘
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Happy to know you liked the recipe! … Mmmh with arugula … will have to tried your version!
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I can attest to this last comment. Was simple yet delicious……
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Thanks, JP! Glad to know you liked it as well.
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Se me cae la baba! Yummi!
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Verás que esta ensalada de pasta será un hit ahora que están en temporada de playa.
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