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*Firecracker Pasta Salad

*Firecracker Pasta Salad
Makes:
8
Prep Time:
15
minutes
Total Time:
16
minutes
Vegetarian
based on
21 reviews
This colorful Firecracker Pasta Salad is packed with eye-pleasing colors and is perfectly simple to make.

In this recipe:



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Ingredients:

  • 2 packages BUITONI Refrigerated Three Cheese Tortellini (9 oz.), prepared according to package directions, chilled
  • 1/4 cup extra virgin olive oil
  • 4 large cloves garlic, finely chopped
  • 1/4 cup red wine vinegar
  • 2 medium tomatoes, chopped
  • 2 cups broccoli florets
  • 1 large green bell pepper, chopped
  • 1/2 cup pitted and halved ripe olives
  • 3/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Directions:

HEAT oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Pour into large bowl; cool. Whisk in vinegar.

ADD prepared pasta, tomatoes, broccoli, bell pepper, olives and cheese; toss well to coat. Refrigerate or serve immediately.


Reviews:

Review This Recipe
  •  Star(s)

    Everyone loves it

    Sherry Kirker from TN

    Started making this a couple of years ago and now everytime I go to family dinners or work dinners, everyone asks for this. The dressing in this is just enough and perfect. I do add some cut up baby carrots, but other than that, it is perfect the way it is. No need for any fancy or heavy dressings. Perfect.

  •  Star(s)

    Fresh and Tasty Salad

    Kendra from Crawford, WV

    There are so many ideas for options in this salad. Nice for taking to a picnic as it has no mayo. This time I'm trying it with dried pasta cooked to aldente.

  •  Star(s)

    Missy

    Missy from

    This salad is so good, crisp and fresh. Everytime I make it, people rave and have seconds. I substitute fresh squeezed lemon for the vinegar since some of my family members don't like vinegar. I've also made this with a farfalle pasta rather than the tortellini and had just as many raves.

  •  Star(s)

    Everyone loves it!

    Laura from Sammamish, WA, USA

    This was super easy to make! We had company coming and I had a difficult and time consuming main course, so I made this in the morning and refrigerated it during the day. Everyone loved it and I saw many people help themselves to seconds! I will make this again in a heartbeat!

  •  Star(s)

    average flavor

    taruna bolding from

    This dish is pretty to look at, but not a stand-out in the flavor department. It would probably be better to dress it with a bottled dressing of your choice, rather than the dressing in the recipe.

  •  Star(s)

    Great Summer Recipe

    Joan Duenas from Harker Heights, TX

    This is a great recipe for summer time. It's healthy too. I was looking for something to prepare after everyone was burned out on meat. Excellent with homemade French Bread and It's even better the next day.

  •  Star(s)

    Perfect summer meal

    Jennifer from Sparks, NV

    This salad is easy, delicious and a perfect meal to beat the summer heat. I did not have red wine vinegar in the house, so I used balsamic. Fabulous!! I will be making this for our neighborhood 4th of July block party.

  •  Star(s)

    Firecracker Pasta Salad

    Dee Wade from Costa Mesa, CA

    This has to be a great summer favorite recipe. Love the mixing of vegetables and pasta. Great Dish!

  •  Star(s)

    A Quick and Easy Dish!

    Sandy from Torrington CT

    I made this for a Father's Day get together. It was both colorful and delicous. A real "crowd pleaser" which kept them coming back for seconds. It's a great replacement for the traditional "garden salad."

  •  Star(s)

    Always a hit!

    Amy from Louisville, KY

    This pasta salad is delicious, and easy to make. It also looks very nice, since it is so colorful. I use red and yellow bell peppers instead of green, for a milder flavor.

  •  Star(s)

    Firecracker Pasta Salad

    Laurie Warfel from

    Very good, different flavors blend very nicely.

  •  Star(s)

    "MADE A FEW CHANGES"

    grandma_ho from

    I too found this some what dry, so I went to work and added more olive oil, red wine vinegar, tomatoes, broccoli and olives. I also used a 3 cheese blend and I add some red onion, Seasoned Salt, just a pinch and Lawry's Season Pepper. I serve it with grilled chicken and hot crusty bread, which is great for dipping in the sauce from the salad. I've made this several times and now I make it about an hour ahead and put in frig, shake it up (while refrigerated) a couple of times before serving. It's a great summer time dish.

  •  Star(s)

    Great

    Leah from

    This was my first time making pasta salad and I am happy with the outcome. when i make it again i will make more dressing because it was little dry and more broccolli to drown out the pasta. I steemed the broccolli for about a minute or less and added the green peppers for about 30 seconds - Great!. I used kalamata olives-delicious! my boyfrined who is very picky really liked this diner.

  •  Star(s)

    Excellent

    Christine from New Jersey

    I've made this several times and it's always a hit. I steamed the broccoli a bit before including it so it didn't taste so "green." I also added extra garlic and vinegar to the mix to make it less dry. Kalamata olives work the best in this recipe because they add extra salt and moisture.

  •  Star(s)

    It was just OK

    Carrie from California

    I made this for a family gathering, and it turned out a bit dry. I would suggest tossing pasta with a little oil & vinegar or Italian dressing right before serving. I doubt I'll make it again since I have so many other good pasta salad recipes.

  •  Star(s)

    "AWESOME"

    grandma_ho from

    I saw this & it looked and sounded good, I read the reviews, so I decided to try it. I halved the recipe except for the tomatoes, broccoli and I put 1 cup of black olives. I also gave it a couple of extra shakes of the red wine vinegar. I forgot to get the bell pepper, but it didn't matter. This was soooooo good. So quick & easy to fix. I served with a hot crusty loaf of bread. "YUM"

  •  Star(s)

    Disappointed

    Maggie Ayala from Virginia Beach, VA

    I was not very impressed with this salad, it was dry, lacked flavor. I will not make it again.

  •  Star(s)

    Jan from NJ

    Janet Graham from

    This recipe is a keeper. I have made it several times and everyone loves it. When I was pressed for time, I substituted 1 c. of Italian dressing for the olive oil, red wine vinegar and garlic. It not only was faster, the taste was most satisfactory. Hope others will enjoy it as much!

  •  Star(s)

    Good pasta salad!!!!

    colleen from Lima, Ohio

    Took this to a beach-style cookout, and it was the hit of the party. I always add just a "bit -more" of some ingredients, so I did nearly double-up on the olive oil, vinegar, and garlic cloves, and it was delicious. Will make this again!!!

  •  Star(s)

    Great for parties!

    Stephanee Eastman from Utah

    I love this salad and I have made it 3 times so far. It has been a hit with my family and at parties lots of people ask for the recipe. You can't go wrong with this one!

  •  Star(s)

    Raves and Applause!

    Sharon from Adirondack Mtns., NY

    I am no domestic goddess, but I felt like one after the rave reviews I recieved from co-workers at a company picnic. Everyone asked for the recipe. I am back to get the recipe again for an upcoming party. Easy and fun. Tastes like you spent the day in the kitchen.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 320
  • Calories from Fat: 140
  • Total Fat: 16g (24% of DV)
  • Saturated Fat: 4.5g (22% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 440mg (19% of DV)
  • Carbohydrates: 32g (11% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 3g
  • Protein: 14g
  • Vitamin A: 20% of DV
  • Vitamin C: 60% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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*Firecracker Pasta Salad

Ingredients

  • 2 packages BUITONI Refrigerated Three Cheese Tortellini (9 oz.), prepared according to package directions, chilled
  • 1/4 cup extra virgin olive oil
  • 4 large cloves garlic, finely chopped
  • 1/4 cup red wine vinegar
  • 2 medium tomatoes, chopped
  • 2 cups broccoli florets
  • 1 large green bell pepper, chopped
  • 1/2 cup pitted and halved ripe olives
  • 3/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

 

Directions

HEAT oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Pour into large bowl; cool. Whisk in vinegar.

ADD prepared pasta, tomatoes, broccoli, bell pepper, olives and cheese; toss well to coat. Refrigerate or serve immediately.

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