Tortellini Salad with Artichokes and Edamame

Tortellini Salad with Artichokes and Edamame ~  perfect for those busy nights when you want a nice healthy salad for dinner, but crave some protein and carbs along with it.

Tortellini Salad with Artichokes and Edamame in a bowl with olives and dill

Let this serve as a reminder that some of the best meals result from a desperate raid of the pantry…

it’s how this tortellini salad recipe was born, and it went down like this ~ a random package of sausage tortellini stuffed in the cheese drawer meets a can of artichokes, an open jar of hearts of palm, some veggies from the crisper, a half bag of frozen edamame beans cinched with a hair clip, and a few fresh herbs from the motley collection in drinking glasses next to the sink. Not a bad result for such a questionable pedigree. It made a satisfying dinner and I didn’t have to run out to any store, yay!

Tortellini Salad with Artichokes and Edamame in a white bowl

Sharp readers probably noticed the pine nuts…pine nuts, specifically toasted pine nuts, make everything a thousand times better. No exaggeration. But I know they’re not always hanging around the kitchen because they’re ridiculously pricey  Use walnuts instead if you like.

A tortellini salad with olives

I love this kind of random recipe where the ingredients aren’t planned, they’re just thrown together by necessity. It’s the way most of us eat on a daily basis. Since I like to bring a Mediterranean vibe to my salads I try to keep certain key ingredients in stock.

Red onions for a tortellini salad

Here are my pantry/fridge secret weapons that really help bring my ‘random’ salad recipes together into delicious meals…

  • black olives, I keep multiples so I never run out, my current favorites are kalamatas from the olive bar.
  • artichoke hearts, both canned and marinated in jars.
  • hearts of palm.
  • roasted red peppers.
  • anything marinated or pickled like mushrooms, beets, or giardiniera.
  • Nuts, preferably pine nuts, but toasted walnuts or almonds will do in a pinch.
  • beans, lots of types, canned or, in the case of this salad, frozen.
  • a fabulous extra virgin olive oil, the kind you can really taste.
  • a good variety of specialty vinegars.

Dressing a bowl of tortellini salad

Because of the tortellini, I consider this to be a  main course salad ~ I think hearty salads are such a great healthy dinner option, and I’ve explored all kinds here on the blog. There’s always the classic CHOPPED SALAD, and mine comes with an bonus spicy tomato vinaigrette dressing that really makes it special. You can turn leftover chicken into my GRILLED CHICKEN GREEK SALAD, or a can of tuna into THE PERFECT NIΓ‡OISE SALAD.

The fresh tortellini (from the refrigerated section of your store) in this salad makes this salad hearty enough to be a meal in itself. You can use any variety you like, but my sausage and cheese really hit the spot!

A bowl of Tortellini Salad

4.75 from 4 votes

Tortellini Salad with Artichokes and Edamame

Tortellini Salad with Artichokes and Edamame ~Β  perfect for those busy nights when you want a nice healthy salad for dinner, but crave some protein and carbs along with it.
Course dinner, Side Dish
Cuisine Mediterranean
Author Sue Moran


  • 8 ounce package of fresh tortellini any variety
  • 1/2 red onion chopped into 1 inch chunks
  • 1/2 red bell pepper cut in 1/2 inch chunks
  • 1/2 yellow bell pepper cut in 1/2 inch chunks
  • 1 13- ounce can artichoke quarters drained
  • 1 cup edamame frozen beans thawed
  • 1 cup sliced hearts of palm
  • 1/4 cup finely chopped fresh dill
  • 1 cup pitted Kalamata olives sliced in half
  • 1/3 cup toasted pine nuts toasting instructions below
  • salt and fresh cracked black pepper to taste


  • 1/3 cup extra virgin olive oil
  • 6 Tbsp red wine vinegar or more to taste
  • 1/4 tsp ground oregano
  • 1/4 tsp cumin
  • 1/4 tsp dried dill
  • 1/4 tsp dried thyme
  • salt and pepper to taste


  • Cook the tortellini gently in boiling salted water. I cook it a few minutes less than the package instructions state. Drain carefully and rinse in cold water, or put into an ice water bath to stop the cooking. Be gentle with the pasta, you don't want to tear it. Drain and set aside to dry on a clean dish towel. Then add them to a large salad bowl.
  • Whisk together the dressing ingredients and taste to adjust anything. Set aside.
  • Separate the layers of the onion chunks and add them to the salad bowl along with the peppers.
  • Add the drained artichokes, edamame beans, hearts of palm, and dill to the bowl. Add salt and pepper to taste. Toss gently with enough dressing to moisten everything thoroughly.
  • To serve, scatter the olives and pine nuts over the top of the salad.
  • To toast pine nuts, put them in a skillet over medium heat. I like to add a tablespoon of olive oil, but you don't have to use it. Stirring constantly, heat the nuts until they turn golden.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~


Thanks for pinning this Tortellini Salad with Artichokes and Edamame!

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    Leave a Reply

    Please rate this recipe!

  • Reply
    April 8, 2019 at 12:20 pm

    It says serves 6, but how much in a serving???

    • Reply
      May 6, 2019 at 7:59 am

      It would be a small side salad serving for 6, so about a cup Katy!

  • Reply
    September 24, 2018 at 8:10 pm

    I was excited to see the recipe for Cowboy Caviar, but it is a Tortellini salad recipe.

    • Reply
      September 24, 2018 at 8:13 pm

      Sorry Lori, what link were you coming from, I can fix it…and here’s the Cowboy Caviar ~

  • Reply
    August 13, 2017 at 9:23 pm

    As you go into autumn we in Southern Hemisphere are hanging out for spring…01 September.
    Look forward to making your delightful looking & sounding salads. Then I’ll need to hoard your cool weather comfort foods.

    • Reply
      August 14, 2017 at 7:56 am

      I love the difference between our hemispheres…and I definitely have lots of fresh salad inspiration for you, Cimmie, that’s for sure πŸ™‚

  • Reply
    August 11, 2017 at 12:22 pm

    My pantry needs some stocking! What a fabulous, colorful salad full of some of my favorite ingredients! Bill wouldn’t eat most of them, so this is the sort of dish I love to squirrel away for my lunches!

    • Reply
      August 11, 2017 at 2:00 pm

      Yeah, I hear ya, my husband passed this salad up for…wait for it…rotisserie chicken :/

      • Reply
        June 30, 2019 at 12:28 pm

        OMG Those husbands have no idea what they are missing.

        • Reply
          June 30, 2019 at 12:36 pm

          lol so true!

  • Reply
    Theresa O'Heron
    August 11, 2017 at 11:12 am

    What would I do without your amazing ideas??!!?? This is perfect and just what I needed to see, as usual!

  • Reply
    August 11, 2017 at 10:17 am

    Love this looks so inviting even to a non salad lover like me! πŸ™‚

    • Reply
      August 11, 2017 at 10:18 am

      Exactly! This is a salad-hater’s dream πŸ™‚

  • Reply
    Ginny McMeans
    August 11, 2017 at 9:06 am

    Tortellini is one of my favorite cold salads and you added so many wonderful ingredients. I am making this recipe to the T!

  • Reply
    August 11, 2017 at 8:50 am

    this is such a great salad, I agree it is perfect for a busy night. I love that it is the kind of salad that can be made ahead of time and it is so versatile

    • Reply
      August 11, 2017 at 8:53 am

      I forgot to mention that, Dahn, this type of salad will keep all week!

  • Reply
    Tina Dawson | Love is in my Tummy
    August 11, 2017 at 8:15 am

    I LOVE how your salads are just like a paint palette – so colorful! And you know one can’t go wrong with eating a rainbow diet!

    • Reply
      August 11, 2017 at 8:27 am

      Aww, thanks Tina ~ and i so agree, adding color to your plate is a win win.

  • Reply
    August 11, 2017 at 8:05 am

    This looks like a great salad with the artichokes. I have learned to embrace the jarred artichokes, they really make a difference. Thank you!

    • Reply
      August 11, 2017 at 8:19 am

      I use them in so many dishes, they really are little workhorses!

  • Reply
    Jennifer @ Seasons and Suppers
    August 11, 2017 at 5:58 am

    Absolutely perfect! I love this kind of salad, especially in the Summer. So many flavours and textures on one plate πŸ™‚

    • Reply
      August 11, 2017 at 7:07 am

      That crazy mix of flavor and texture is what you get when you raid the pantry! Thanks for stopping by Jennifer, have a great weekend!

  • Reply
    Tricia @ Saving Room for Dessert
    August 11, 2017 at 5:03 am

    You invited all the best peeps to this gorgeous party! What a fabulous combination of flavors, colors and textures. I cannot wait to try this recipe! The perfect late summer meal. Happy Friday and thanks for the link love πŸ™‚

    • Reply
      August 11, 2017 at 7:08 am

      You’re so welcome, Tricia πŸ™‚

  • Reply
    [email protected]'s Recipes
    August 11, 2017 at 4:43 am

    A fabulous salad! You have some amazingly delicious and satisfying salads here, Sue.

    • Reply
      August 11, 2017 at 7:09 am

      I really want to do a salad cookbook, Angie πŸ™‚

  • Reply
    Chris Scheuer
    August 11, 2017 at 4:30 am

    Once again, you made something wonderful out of nothing πŸ™‚ Thanks for giving all the options for swapping ingredients. Sounds like a template recipe everyone needs in their arsenal!

    • Reply
      August 11, 2017 at 7:10 am

      A template is a great way to put it Chris, I’ve definitely been guilty of freezing up when I don’t have a recipe to follow, and this kind of dinner really frees me up. Thanks for stopping by.

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