Tortellini Pasta Salad (Printable)
Bright tortellini salad with cherry tomatoes, cucumber, bocconcini, Parmesan and a zesty Italian vinaigrette. Chill to meld flavors.
# What You Need:
→ Pasta
01 - 1 pound cheese tortellini (fresh or refrigerated)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 red onion, thinly sliced
05 - 1/2 cup black olives, sliced
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup sun-dried tomatoes, chopped (optional)
→ Cheese
08 - 1/2 cup mozzarella balls (bocconcini), halved
09 - 1/4 cup grated Parmesan cheese
→ Dressing
10 - 4 tablespoons extra virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1 teaspoon dried Italian herbs (oregano, basil, thyme)
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper
→ Garnish
17 - 1/4 cup fresh basil leaves, torn
# How-To Steps:
01 - Boil a large pot of salted water and cook the tortellini according to package instructions. Drain thoroughly, rinse under cold water, and allow to cool completely.
02 - Combine cherry tomatoes, cucumber, red onion, black olives, red bell pepper, and sun-dried tomatoes in a large mixing bowl.
03 - Add cooled tortellini, halved mozzarella balls, and grated Parmesan cheese to the vegetable mixture. Toss gently to combine.
04 - In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian herbs, sea salt, and black pepper until fully emulsified.
05 - Pour the dressing over the tortellini mixture and toss delicately until ingredients are evenly coated.
06 - Scatter torn basil leaves over the salad. Chill for 30 minutes before serving to enhance the flavors if preferred.
# Expert Tips:
01 -
- That first bite is both tangy and creamy with chewy pasta—like sunshine in salad form.
- It’s so flexible you can swap in whatever’s hanging out in your veggie drawer, and it’s even better the next day.
02 -
- If you forget to cool the tortellini properly, all your toppings melt and clump—that’s a sticky mess.
- Letting the salad sit, even briefly, lets the flavors meld and really wakes everything up.
03 -
- Never overcook the tortellini—they go from al dente to gummy in a flash.
- Mix the dressing in a jar and shake for perfect emulsification with no fuss.