Tortellini Pasta Salad
This tortellini pasta salad blends tender cheese-filled tortellini with fresh vegetables and a zesty Italian-style vinaigrette for a flavorful, easy-to-make dish perfect for lunches, potlucks, or any occasion.
Servings: 4 servings
Ingredients
- 9 ounce cheese tortellini store-bought or homemade
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup black olives sliced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup fresh basil leaves chopped
- 1/2 cup shredded mozzarella cheese or cubed cheese alternative
- 1/4 cup grated Parmesan cheese or -friendly hard cheese alternative
For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually about 3 to 5 minutes, until tender but still firm to the bite. Drain the tortellini and rinse under cold water to stop the cooking process and cool them down for the salad.
- While the pasta is cooking, wash and chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Slice the black olives and roughly chop the fresh basil leaves. Set these aside.
- In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper until well combined and emulsified.
- In a large mixing bowl, add the cooked and cooled tortellini, chopped vegetables, basil, mozzarella, and Parmesan cheese. Pour the dressing over the salad and toss gently until everything is evenly coated.
- For best results, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Toss again before serving and garnish with extra fresh basil or cheese if desired.
Equipment
- Large pot
- Large Mixing Bowl
- Small Bowl or Jar
Notes
Use cheese tortellini with -certified ingredients or make your own to ensure it meets your dietary preferences. Rinsing the tortellini under cold water after cooking helps prevent the pasta from sticking and cools it down quickly for the salad. Adjust the amount of garlic and herbs in the dressing to suit your taste—fresh herbs work beautifully if you have them on hand. For an extra protein boost, consider adding cooked chicken breast or chickpeas to the salad. For a creamier dressing, stir in a tablespoon of plain yogurt or mayonnaise after whisking the vinaigrette. Use high-quality olive oil and vinegar to elevate the dressing flavor. This salad tastes even better the next day as the flavors continue to develop.