Tortellini Pasta Salad (Printable)
Cheese-filled tortellini tossed with fresh vegetables and zesty Italian dressing
# What You 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 Make:
01 - Prepare tortellini according to package directions until al dente. Drain thoroughly and rinse under cold water to halt cooking process. Set aside to cool completely.
02 - In a large mixing bowl, toss together cherry tomatoes, cucumber, red bell pepper, black olives, red onion, mozzarella balls, and fresh basil until evenly distributed.
03 - Whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until fully emulsified.
04 - Add cooled tortellini to the vegetable mixture. Drizzle dressing over top and toss gently until all components are evenly coated.
05 - Refrigerate salad for minimum 30 minutes to allow flavors to develop. Toss once more immediately before serving.
# Expert Tips:
01 -
- The pasta stays perfectly tender even after chilling in the fridge for days
- You can prep everything ahead and toss it together in five minutes flat
02 -
- Rinse the pasta thoroughly or the starch will make everything gummy and the dressing slides right off
- The salad needs at least 30 minutes of chilling time or the flavors will taste separate and unfinished
03 -
- Buy the good quality refrigerated tortellini instead of the dried kind, the texture difference is enormous
- Taste a piece of tomato before adding salt since they vary in sweetness and saltiness