Tortellini Salad (Printable View)

Tender cheese tortellini tossed with crisp vegetables, fresh mozzarella, and basil in a zesty Italian dressing.

# What You Need:

01 - 12 oz fresh cheese tortellini

02 - 1 cup cherry tomatoes, halved

03 - 1 cup cucumber, diced

04 - 1/2 cup red bell pepper, diced

05 - 1/4 cup red onion, thinly sliced

06 - 1/4 cup black olives, sliced

07 - 1/3 cup fresh mozzarella balls (bocconcini), halved

08 - 1/4 cup grated Parmesan cheese

09 - 2 tbsp fresh basil leaves, torn

10 - 3 tbsp extra-virgin olive oil

11 - 2 tbsp red wine vinegar

12 - 1 tsp Dijon mustard

13 - 1 clove garlic, minced

14 - 1/2 tsp dried oregano

15 - Salt and freshly ground black pepper to taste

01 - Cook the tortellini according to package instructions. Drain and rinse under cold water to cool. Set aside.

02 - In a large salad bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and basil.

03 - Add the cooled tortellini to the bowl with the vegetables and cheese.

04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.

05 - Pour the dressing over the salad ingredients. Gently toss to combine evenly.

06 - Sprinkle grated Parmesan on top and toss again lightly. Serve immediately or refrigerate up to 2 hours to allow flavors to meld.

01 -

Come home exhausted to dinner ready in the fridge, tasting even better than when you made it
The kind of dish that makes people ask for the recipe while still eating their first bite

02 -

The dressing will seem like too much at first, but tortellini soaks it up as it sits, so don't be tempted to halve it
This recipe tastes best at room temperature, never serve it straight from the refrigerator

03 -

Cut your vegetables slightly larger than you think you should, they shrink a bit once dressed
Use a microplane for the garlic, it disappears into the dressing without any harsh chunks