Tortellini Salad Italian Dressing (Print Version)

Tender cheese tortellini with crisp vegetables in a zesty homemade Italian dressing. Ready in 22 minutes.

# 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 Steps:

01 - Boil tortellini according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool the pasta.
02 - In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, sliced black olives, halved mozzarella balls, and torn basil leaves.
03 - Add the cooled tortellini to the vegetable mixture and toss gently to distribute ingredients evenly.
04 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
05 - Pour the dressing over the salad and toss gently to coat all ingredients without tearing the tortellini or crushing the vegetables.
06 - Sprinkle grated Parmesan cheese over the top and toss lightly once more to incorporate.
07 - Serve immediately at room temperature, or refrigerate for up to 2 hours to allow flavors to meld together before serving.

# Expert Tips:

01 -
  • This salad somehow tastes even better after sitting for an hour making it perfect for meal prep or potlucks
  • The combination of cold pasta, crisp vegetables, and tangy dressing hits every single craving at once
02 -
  • Rinse the pasta thoroughly under cold water or it will keep cooking and become mushy
  • Let the salad sit for at least 15 minutes before serving so the flavors have time to make friends
03 -
  • Cut all your vegetables slightly larger than you think you should so they do not get lost in the pasta
  • Taste the dressed salad before adding extra salt since the olives and cheese are naturally salty

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