Tortellini Pasta Salad (Printable)
Cheese tortellini with cherry tomatoes, cucumber, olives and mozzarella tossed in a zesty red wine vinaigrette.
# What You'll Need:
→ Pasta
01 - 1 pound cheese tortellini, fresh or refrigerated
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 medium red onion, thinly sliced
05 - 1/2 cup black olives, sliced
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup sun-dried tomatoes, chopped
→ Cheese
08 - 1/2 cup mozzarella balls (bocconcini), halved
09 - 1/4 cup Parmesan cheese, grated
→ Dressing
10 - 4 tablespoons extra virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1 teaspoon dried Italian herbs
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper
→ Garnish
17 - 1/4 cup fresh basil leaves, torn
# How to Make It:
01 - Cook tortellini in a large pot of boiling water according to package instructions. Drain thoroughly, rinse under cold water, and set aside to cool.
02 - In a large mixing bowl, add cherry tomatoes, cucumber, red onion, black olives, red bell pepper, and sun-dried tomatoes, if using.
03 - Gently incorporate cooled tortellini, halved mozzarella balls, and grated Parmesan into the bowl with the vegetables.
04 - In a small bowl or jar, vigorously whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian herbs, sea salt, and black pepper until fully blended.
05 - Pour the dressing over the salad ingredients and gently toss to thoroughly combine all components.
06 - Distribute torn fresh basil leaves over the salad. Chill for 30 minutes for best flavor or serve immediately.
# Expert Tips:
01 -
- Youll never feel like youre eating leftovers because each bite pops with fresh and creamy flavors that somehow taste even better the next day.
- Making it ahead takes the pressure off and gives you something colorful to look forward to, whether its for lunchboxes or crowd-pleasing picnics.
02 -
- Overcooking the tortellini even by a minute leaves you with a mushy salad that loses all its charm.
- Tossing the hot pasta with veggies steams them and dulls the crunch—the cooling step cannot be skipped.
03 -
- Add a sprinkle of salt after chilling if the flavors have dulled a bit.
- Reserve a drizzle of fresh olive oil and extra basil to add just before serving for the best aroma and gloss.