Description
This easy Tortellini Salad is packed with tender cheese tortellini, fresh vegetables, mozzarella, and a tangy Italian-inspired dressing. It’s a colorful, satisfying pasta salad that’s perfect for picnics, potlucks, meal prep, or an easy summer lunch.
Ingredients
For the Salad
- 20 oz (565 g) refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup mini mozzarella balls
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Italian Dressing
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package directions, usually about 3-5 minutes until tender but firm.
- Drain and Cool: Drain the cooked tortellini and rinse briefly under cold water to stop the cooking process. Allow the pasta to cool completely to prevent the salad from becoming soggy.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and black pepper until emulsified and well combined.
- Combine Salad Ingredients: In a large bowl, add the cooled tortellini, halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, mini mozzarella balls, sliced Kalamata olives, chopped fresh parsley, and chopped fresh basil.
- Toss with Dressing: Pour the prepared dressing over the salad and toss gently to evenly coat all ingredients without crushing the delicate tortellini or vegetables.
- Refrigerate: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Toss the salad again just before serving and add a little extra dressing if needed for added moisture and flavor.
Notes
- Use refrigerated or frozen tortellini according to package directions.
- Add salami, pepperoni, or grilled chicken for extra protein.
- The salad can be made a day ahead for convenience and enhanced flavor.
- If the pasta absorbs too much dressing after refrigeration, add another splash of olive oil and vinegar to refresh the salad.
- Keep refrigerated and enjoy within 3 days to ensure freshness and safety.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
