Tortellini Pasta Salad (Printable)
Cheese tortellini with fresh vegetables in zesty Italian dressing, ideal for gatherings and light meals.
# What You'll Need:
→ Pasta
01 - 1 lb fresh cheese tortellini
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - ½ cup black olives, sliced
06 - ¼ cup red onion, finely chopped
→ Cheese & Herbs
07 - ½ cup mozzarella balls (bocconcini), halved
08 - ¼ cup fresh basil, chopped
→ Dressing
09 - ⅓ cup extra virgin olive oil
10 - 2 tbsp red wine vinegar
11 - 1 tsp Dijon mustard
12 - 1 clove garlic, minced
13 - ½ tsp dried oregano
14 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
02 - In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, black olives, red onion, mozzarella balls, and basil.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
04 - Add the cooled tortellini to the vegetables. Drizzle with the dressing and toss until everything is evenly coated.
05 - Chill the salad for at least 30 minutes before serving to allow flavors to meld. Toss again just before serving.
# Expert Tips:
01 -
- You can prep everything ahead and the flavor actually gets better overnight
- It satisfies carb lovers and vegetable enthusiasts equally
02 -
- Overcooking the tortellini will make the salad gummy once chilled
- The dressing needs at least 30 minutes in the refrigerator to properly infuse
03 -
- Cut the onion into tiny dice so nobody gets an overwhelming bite
- Use a glass jar to shake the dressing and skip the whisk