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Italian Pasta Salad Recipe
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4 from 1 vote

A la Carte Italian Pasta Salad

Italian pasta salad recipe inspired by A la Carte Alley restaurant in Cleveland, MS. Cheesy tortellini and bow-tie pasta are mixed with sundried tomatoes, pesto, and olive oil. 
Prep Time 2 hours
Total Time 2 hours
Servings 8 servings
Author Lisa B.


  • 1 pound bow-tie pasta
  • 1 16-oz. package frozen cheese-filled tortellini
  • 1 zucchini diced
  • 1/2 cup olive oil
  • 4-6 sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup pesto sauce
  • 1 cup olive salad
  • 1 tablespoon white wine vinegar
  • 1 cup walnuts coarsely chopped
  • Freshly grated Parmesan cheese


  • Cook pastas according to package directions.
  • Meanwhile, in a small skillet, sauté zucchini in one tablespoon of olive oil until crisp-tender. Remove from heat and set aside.
  • Combine remaining olive oil and next four ingredients. Drain pasta and mix with sautéed zucchini.
  • Pour dressing over mixture. Add chopped walnuts.
  • Salad is best if allowed to sit for 2 hours or up to eight hours.
  • Sprinkle with Parmesan cheese before serving.
  • Refrigerate leftovers.


Adapted from Absolutely A la Carte