Tortellini Pasta Salad (Printable View)
Tender tortellini tossed with fresh vegetables and zesty dressing for a satisfying Italian-inspired dish.
# 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 It:
01 - Boil tortellini according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking process. Set aside to cool completely.
02 - In a large serving bowl, combine halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced black olives, chopped red onion, halved mozzarella balls, and fresh basil.
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 emulsified.
04 - Add cooled tortellini to the vegetable mixture. Pour dressing over salad and toss gently until all components are evenly coated.
05 - Refrigerate salad for minimum 30 minutes to allow flavors to meld. Toss again immediately before serving.
# Expert Advice:
01 -
- Everything can be prepped ahead and actually tastes better after chilling
- The textures are incredible with tender pasta and crisp vegetables
02 -
- Rinse the cooked tortellini really well or the residual heat will make the vegetables wilt
- The salad needs at least 30 minutes of chilling time for the flavors to really develop
03 -
- Chop all vegetables slightly larger than you think necessary because they shrink slightly when dressed
- Taste and adjust the seasoning after chilling since cold food needs more salt than hot