Tortellini Pasta Salad (Print View)
Cheese tortellini with cherry tomatoes, cucumber, olives and mozzarella, tossed in a zesty red wine dressing.
# 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
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 - Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package instructions until al dente. Drain immediately, rinse under cold water, and set aside to cool.
02 - Combine cherry tomatoes, cucumber, red onion, black olives, red bell pepper, and sun-dried tomatoes, if using, in a large mixing bowl.
03 - Add the cooled tortellini, halved mozzarella balls, and grated Parmesan cheese into the mixing bowl with the vegetables.
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 combined ingredients. Gently toss to coat evenly, taking care not to break the pasta.
06 - Top with torn fresh basil leaves before serving. Chill in the refrigerator for 30 minutes if desired to enhance flavors.
# Expert Hints:
01 -
- It’s the kind of make-ahead dish that you can secretly congratulate yourself on at dinnertime when you’re short on energy.
- Every bite feels lively and fresh, and it’s endlessly adaptable when you’re cleaning out the fridge.
02 -
- If you skip rinsing the tortellini, they’ll clump together in sad, sticky lumps.
- Letting the salad rest in the fridge makes every flavor brighter – don’t rush, if you have the time.
03 -
- Let the tortellini cool completely before mixing, or the cheese will melt and the veggies wilt.
- Rubbing dried herbs between your fingers before adding them to the dressing unlocks their full flavor.