Tortellini Pasta Salad (Printable)

Cheese-filled tortellini with fresh vegetables and zesty Italian dressing

# What You'll Need:

→ Pasta

01 - 1 lb fresh cheese tortellini

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - ½ cup black olives, sliced
06 - ¼ cup red onion, finely chopped

→ Cheese & Herbs

07 - ½ cup mozzarella balls (bocconcini), halved
08 - ¼ cup fresh basil, chopped

→ Dressing

09 - ⅓ cup extra virgin olive oil
10 - 2 tbsp red wine vinegar
11 - 1 tsp Dijon mustard
12 - 1 clove garlic, minced
13 - ½ tsp dried oregano
14 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Boil tortellini according to package directions until al dente. Drain and rinse under cold water to halt cooking process.
02 - Combine cherry tomatoes, cucumber, red bell pepper, black olives, red onion, mozzarella balls, and basil in a large mixing bowl.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.
04 - Add cooled tortellini to the vegetable mixture. Pour dressing over salad and toss until evenly coated.
05 - Refrigerate salad for minimum 30 minutes to allow flavors to meld. Toss again immediately before serving.

# Expert Advice:

01 -
  • The dressing soaks into the tortellini as it chills, making every bite more flavorful than the last
  • You can prep it hours ahead and it actually tastes better, giving you freedom to enjoy your own party
02 -
  • Rinse the pasta with plenty of cold water or it will keep cooking and become mushy
  • The salad tastes best after sitting for a few hours, so never skip the chilling step
03 -
  • Spin the cooked pasta in a salad spinner to remove excess water so the dressing clings properly
  • Double the dressing if you love pasta salad with extra moisture and punchy flavor

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