Tortellini Pasta Salad (Printer-friendly)
Cheese tortellini with tomatoes, cucumber, olives, mozzarella, and basil, dressed in zesty red wine vinaigrette.
# 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 Prepare:
01 - Prepare the cheese tortellini in a large pot of boiling water according to the package instructions. Drain thoroughly, rinse under cold water to stop further cooking, and 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 bowl with the vegetables.
04 - In a small jar or bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian herbs, sea salt, and black pepper until the mixture is well emulsified.
05 - Pour the prepared dressing over the tortellini and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
06 - Scatter torn fresh basil leaves over the assembled salad just before serving. Refrigerate for 30 minutes for enhanced flavor, if desired.
# Expert Advice:
01 -
- Your friends will swear you picked it up from a fancy deli just from the way it looks and tastes.
- It’s forgiving—swap in any veggie or cheese, and it’s always a hit, so you never stress running low on ingredients.
02 -
- If you skip rinsing the tortellini after cooking, the salad can turn gummy and heavy—cooling really matters here.
- Once, I added the dressing straight after assembling and it soaked in too quickly—waiting till everything is ready keeps the flavors bright and lively.
03 -
- Let your cooked tortellini cool completely before mixing to avoid mushy salad.
- Mixing the dressing separately before adding ensures every ingredient gets its fair share of flavor.