Tortellini Salad Italian Style (Printable View)

Fresh tortellini with crisp vegetables and zesty Italian dressing

# What You’ll 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

# Cooking 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, sliced red onion, black olives, halved mozzarella balls, and torn basil leaves.
03 - Add the cooled tortellini to the bowl with the vegetable and cheese mixture. Toss gently to distribute ingredients 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 the dressing over the tortellini salad. Gently toss to coat all ingredients evenly with the vinaigrette.
06 - Sprinkle grated Parmesan cheese over the top and toss lightly once more. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld together.

# Expert Tips:

01 -
  • This salad hits that perfect spot between satisfying pasta dinner and light summer fare, no heating required
  • The dressing works double duty, marinating the vegetables while they sit, so every bite tastes better than the last
02 -
  • The salad needs at least 15 minutes to meld flavors, but don't let it sit longer than 2 hours or the pasta soaks up all the dressing
  • Add dressing about 30 minutes before serving if making ahead, then toss again right before guests arrive
03 -
  • Cut all vegetables similar to the size of your tortellini so every forkful has everything
  • Use a microplane for the garlic, it disappears into the dressing without any harsh bites

Go Back