Tortellini Salad Italian Dressing (Print View)

Cheese tortellini with fresh vegetables in 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 Steps:

01 - Prepare tortellini according to package directions. Drain thoroughly and rinse under cold running water until completely cooled. Set aside.
02 - In a large serving bowl, toss together halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, black olives, halved mozzarella balls, and torn basil leaves.
03 - Add cooled tortellini to the vegetable mixture and toss gently to distribute evenly.
04 - 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.
05 - Pour dressing over salad and toss gently to coat all ingredients evenly.
06 - Sprinkle grated Parmesan over top and toss lightly once more. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.

# Expert Hints:

01 -
  • The dressing soaks into the tortellini as it chills making every bite more flavorful than the last
  • You can prep everything ahead and pull it together in minutes when guests arrive
02 -
  • Rinse the pasta thoroughly under cold water or it will keep cooking and turn mushy as it cools
  • The salad is best served within a few hours because the tortellini will eventually absorb all the dressing
03 -
  • Skip the colander and transfer the cooked tortellini directly to an ice bath for the fastest cooling method
  • Taste a piece of tortellini after dressing it and adjust the salt since the olives and cheese are already salty

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