Tortellini Pasta Salad (Printable Version)
Cheese-filled tortellini with crisp vegetables in zesty Italian dressing. Ideal for picnics and potlucks.
# 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
# Directions:
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 mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, black olives, red onion, mozzarella balls, and fresh basil. Toss gently to distribute evenly.
03 - Whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar until emulsified.
04 - Add cooled tortellini to the vegetable mixture. Drizzle vinaigrette over salad and toss thoroughly until all components are evenly coated.
05 - Refrigerate salad for minimum 30 minutes to allow flavors to meld. Toss again immediately before serving to redistribute dressing.
# Expert Tips:
01 -
- You can make it ahead and it actually tastes better after sitting in the fridge
- Its forgiving and you can swap in whatever vegetables you have on hand
- Everyone from kids to adults reaches for seconds at potlucks
02 -
- Rinsing the pasta under cold water is non negotiable or youll end up with a gummy mushy salad
- The dressing needs to be emulsified well or it separates in the fridge leaving you with oily patches
- Red onion can overpower if you dont chop it finely enough
03 -
- Toast the tortellini in olive oil after boiling for extra flavor and texture
- Double the dressing recipe and keep the extra for quick salads all week