Description
A colorful Italian-inspired pasta salad featuring tender cheese tortellini, fresh cherry tomatoes, cucumber, red bell pepper, red onion, mozzarella pearls, Kalamata olives, fresh basil, and Parmesan, all tossed in a zesty homemade Italian dressing. Perfect for lunch, picnics, BBQs, or meal prep, this refreshing salad combines vibrant flavors and textures for a satisfying meal or side dish.
Ingredients
Pasta Salad Ingredients
- 500 g refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup mozzarella pearls
- 1/3 cup Kalamata olives, sliced
- 1/4 cup fresh basil, chopped
- 2 tbsp Parmesan, grated
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1 garlic clove, minced
- 1 tsp honey
- Salt and black pepper, to taste
Instructions
- Cook the Tortellini: Prepare the cheese tortellini according to the package directions, boiling them until they are tender yet firm to the bite. This usually takes about 7-8 minutes.
- Drain and Cool: Drain the tortellini and rinse briefly under cold water to stop the cooking process and cool the pasta down, preventing it from sticking together.
- Combine Salad Ingredients: Transfer the cooled tortellini to a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, mozzarella pearls, sliced Kalamata olives, chopped fresh basil, and grated Parmesan cheese.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, Italian seasoning, minced garlic, honey, and salt and black pepper to taste until well emulsified.
- Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture, then gently toss everything together until evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Toss the salad once more before serving, taste and adjust seasoning if necessary, and enjoy fresh.
Notes
- Add grilled chicken or chickpeas for extra protein to make it a complete meal.
- Try using pesto instead of the Italian dressing for a richer, herbaceous flavor variation.
- Store the salad refrigerated and consume within 3 days for best freshness and safety.
- If preparing the salad ahead of time, add the dressing gradually to control the salad’s texture and prevent it from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad, Pasta, Lunch, Side Dish
- Method: Boiling
- Cuisine: Italian
