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“This is a slightly different pasta salad that will serve a crowd! When I make this, I usually "wing it", the list of ingredients and quantities are only a guide (its my family's preference). Please feel free to adapt it to your own personal taste...leave out what you don't like, add what you do like and adjust the amounts accordingly. Experiment and have fun making it!”
1hr 15mins

Ingredients Nutrition


  1. Combine artichoke hearts, mushrooms, cannelli beans, black beans, green beans, sun dried tomatoes and about 1 cup of dressing in a large sized bowl, toss well, cover bowl and let marinate overnight in the refrigerator.
  2. In a large pot, boil water for tortellini and cook according to package directions, do not overcook them.
  3. While pasta is cooking, chop, seed and drain all vegetables, as indicated.
  4. Drain cooked tortellini and rinse under cold water until pasta is cool.
  5. Place pasta in a large bowl, and toss with enough dressing to coat.
  6. Cover and refrigerate pasta.
  7. Continue preparing the remaining vegetables, cheeses and meats.
  8. When all is prepared, mix marinated vegetable/bean mixture and dressing into the pasta and toss to combine all.
  9. Add everything else except fresh tomatoes and mix well.
  10. Cover and refrigerate until serving time.
  11. Just before serving, add fresh tomatoes and toss to mix.
  12. Taste and adjust seasonings to your preference, add additional dressing if salad seems dry.

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