Tortellini Pasta Salad (Printable)
Tender cheese tortellini with fresh vegetables in tangy Italian dressing. Ideal for picnics and potlucks.
# 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, 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 tortellini according to package directions until al dente. Drain and rinse under cold water to halt cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, black olives, red onion, mozzarella balls, and fresh basil.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
04 - Add cooled tortellini to vegetable mixture. Drizzle dressing over top and toss gently until all components are evenly coated.
05 - Refrigerate salad for at least 30 minutes to allow flavors to meld. Toss again immediately before serving.
# Expert Tips:
01 -
- This salad actually gets better as it sits, making it perfect for meal prep or making ahead for parties
- The combination of tender tortellini and crunchy vegetables creates the most satisfying texture in every bite
02 -
- The pasta will absorb some of the dressing as it sits, so make a little extra if you plan to serve it the next day
- Wait to add the basil until right before serving, otherwise it will turn dark and wilted
03 -
- Invest in a good quality olive oil since it makes up such a large portion of the dressing
- Taste and adjust the seasoning after the salad has chilled, as cold food needs more seasoning to taste properly balanced