Tortellini Salad (Printable Version)
Tender cheese tortellini with crisp vegetables and zesty Italian dressing.
# 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
# How to Make It:
01 - Prepare tortellini according to package directions. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a large bowl and set aside.
02 - In the same bowl with cooled tortellini, add halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, black olives, halved mozzarella balls, and torn basil leaves.
03 - 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.
04 - Pour dressing over salad and toss gently to coat evenly. Sprinkle grated Parmesan over top and lightly toss once more. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.
# Expert Advice:
01 -
- The dressing soaks into the pasta so every bite is perfectly seasoned and bright
- You can prep everything ahead and it actually tastes better after sitting for a bit
- Cold pasta salad feels fancy enough for company but casual enough for Tuesday night dinner
02 -
- The pasta will absorb the dressing as it sits so you might want to reserve a little to refresh before serving
- Never mix the dressing into warm tortellini or the cheese will melt into a gloopy mess
03 -
- Cut all your vegetables slightly larger than you think you need since they shrink as they marinate
- If making ahead, keep the Parmesan separate and add just before serving to maintain texture