Tortellini Pasta Salad (Printable version)
Cheesy tortellini with fresh vegetables and tangy Italian dressing, chilled and ready for picnics or quick dinners.
# Ingredient list:
→ 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 (oregano, basil, thyme)
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 following package instructions until al dente. Drain and rinse with cold water, then set aside to cool.
02 - Place cherry tomatoes, cucumber, red onion, black olives, red bell pepper, and sun-dried tomatoes (if using) into a large mixing bowl.
03 - Gently fold the cooled tortellini, halved mozzarella balls, and grated Parmesan cheese into the vegetable mixture.
04 - In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian herbs, sea salt, and black pepper until the dressing is well emulsified.
05 - Pour the dressing over the tortellini and vegetable mixture. Toss gently with a spatula or large spoon to ensure even coating.
06 - Top with torn fresh basil leaves. For enhanced flavor, cover and chill for 30 minutes before serving.
# Expert Tips:
01 -
- It’s the one salad that actually gets better after sitting for a bit in the fridge—the flavors marry like magic.
- Tortellini always feels a little indulgent, but here it’s balanced by so many fresh veggies it almost counts as a health food.
02 -
- If you overcook the tortellini even a little, they turn mushy and break up as you mix—it’s worth watching the pot closely.
- Rinsing the pasta under cold water right away keeps it from sticking in clumps, which saves the texture of the salad.
03 -
- Salting pasta water properly makes the biggest difference for flavor—you really can taste it.
- Reserve a little dressing to stir in just before serving to freshen it up if it’s been in the fridge.