Tortellini Pasta Salad (Printable)

Cheese-filled tortellini with crisp vegetables in zesty Italian dressing. Ideal for gatherings and outdoor meals.

# What You'll Need:

01 - 1 lb fresh cheese tortellini

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

07 - ½ cup mozzarella balls (bocconcini), halved

08 - ¼ cup fresh basil, chopped

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

01 - Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

02 - In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, black olives, red onion, mozzarella balls, and basil.

03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.

04 - Add the cooled tortellini to the vegetables. Drizzle with the dressing and toss until everything is evenly coated.

05 - Chill the salad for at least 30 minutes before serving to allow flavors to meld. Toss again just before serving.

01 -

You can make it in the morning and it actually gets better as it sits, which is basically meal prep magic
The combination of cold tender pasta with crisp vegetables hits every texture craving at once
It travels beautifully and never fails to disappear first at potlucks

02 -

Rinse the pasta thoroughly under cold water until its completely cool to the touch, otherwise residual heat will wilt the fresh vegetables
The salad absorbs dressing as it sits, so always reserve a little extra to refresh it before serving if needed

03 -

Invest in a good quality olive oil since it makes up such a significant portion of the dressing
Chop all vegetables slightly smaller than you think necessary so they distribute evenly throughout the pasta