Tortellini Pasta Salad (Print version)
Cheese tortellini with fresh vegetables, mozzarella and a tangy Italian dressing—serve chilled or at room temperature.
# What you 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 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 (optional)
→ Cheese
08 - 1/2 cup mozzarella balls (bocconcini), halved
09 - 1/4 cup grated Parmesan cheese
→ 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
# Directions:
01 - Cook cheese tortellini in a large pot of boiling salted water according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool.
02 - In a large mixing bowl, place cherry tomatoes, cucumber, red onion, black olives, red bell pepper, and sun-dried tomatoes, if using.
03 - Add the cooled tortellini, mozzarella balls, and grated Parmesan cheese to the bowl.
04 - In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian herbs, sea salt, and black pepper until combined and emulsified.
05 - Pour the prepared dressing over the salad mixture. Toss gently to ensure even coating without breaking up the tortellini.
06 - Garnish with torn fresh basil leaves before serving. For enhanced flavor, refrigerate for 30 minutes before serving.
# Expert advice:
01 -
- This salad comes together in under half an hour and dazzles with every bite.
- It is endlessly adaptable—just swap in your favorite vegetables without worry.
02 -
- Salad dressing waits for no one—add it right before serving or the tortellini can turn mushy if left overnight.
- Letting the tortellini cool before tossing keeps everything from steaming and wilting your veggies.
03 -
- Let the salad chill for at least half an hour for best flavor—but serve within a day for the best texture.
- Use the highest quality olive oil you have, since it frames every other flavor.