Tortellini Pasta Salad (Printer-Friendly)
Cheese tortellini with fresh vegetables, mozzarella, Parmesan and a tangy Italian vinaigrette - served chilled.
# What You'll 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 (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
# How-To Steps:
01 - Cook tortellini in a large pot of boiling salted water according to package instructions. Drain in a colander, rinse under cold water to stop cooking, and set aside to cool.
02 - Place cherry tomatoes, cucumber, red onion, black olives, red bell pepper, and sun-dried tomatoes, if using, in a large mixing bowl.
03 - Add cooled tortellini, halved mozzarella balls, and grated Parmesan to the bowl with vegetables.
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 well combined and emulsified.
05 - Pour the dressing over the salad ingredients and toss gently until evenly coated.
06 - Scatter torn fresh basil leaves over the salad. Serve immediately or chill for 30 minutes to allow flavors to meld before serving.
# Expert Advice:
01 -
- The tortellini soaks up the herby vinaigrette in the fridge and tastes even better an hour later.
- It’s endlessly customizable—you can sneak in any veggie odds and ends hiding in your crisper.
02 -
- Rinsing tortellini after cooking stops the cooking and keeps them from sticking—don’t skip this step.
- If you overdress the salad, it might get soggy, so add the vinaigrette gradually and taste as you go.
03 -
- Letting the salad chill for at least 30 minutes melds the flavors—it’s worth the wait.
- Use a microplane for the garlic and Parmesan so both melt right into the dressing and pasta.