Tortellini Salad Italian Dressing (Printable Version)

Tender cheese tortellini with crisp vegetables and zesty Italian dressing—perfect for picnics and potlucks.

# What You Need:

→ Pasta

01 - 12 oz fresh cheese tortellini

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, thinly sliced
06 - 1/4 cup black olives, sliced

→ Cheese & Herbs

07 - 1/3 cup fresh mozzarella balls (bocconcini), halved
08 - 1/4 cup grated Parmesan cheese
09 - 2 tbsp fresh basil leaves, torn

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 tsp dried oregano
15 - Salt and freshly ground black pepper to taste

# Directions:

01 - Prepare tortellini according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking process. Transfer to a large bowl and set aside.
02 - Combine halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, and sliced black olives in the bowl with cooled tortellini.
03 - Add halved mozzarella balls and torn fresh basil leaves to the vegetable and pasta mixture.
04 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
05 - Pour dressing over salad ingredients. Gently toss to coat evenly. Sprinkle grated Parmesan cheese over top and lightly toss once more.
06 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld together before serving.

# Expert Tips:

01 -
  • It actually tastes better after sitting for a bit, so you can make it ahead without stress
  • The combination of cold pasta with fresh vegetables and cheese hits that perfect satisfying crunch
02 -
  • Rinse the pasta under cold water immediately after draining, otherwise it keeps cooking and turns mushy
  • The salad actually tastes better after 30 minutes in the refrigerator, giving the flavors time to really meld
03 -
  • Taste the dressing before adding it to the salad, cold pasta dulls flavors so you might want it slightly more seasoned than usual
  • If the salad seems dry after refrigerating, splash in a little more olive oil and vinegar before serving

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