Tortellini Pasta Salad (Printable Version)
Tender tortellini with crisp vegetables in zesty Italian dressing
# What You Need:
→ Pasta
01 - 1 lb fresh cheese tortellini
→ Vegetables
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
→ Cheese & Herbs
07 - ½ cup mozzarella balls (bocconcini), halved
08 - ¼ cup fresh basil, chopped
→ Dressing
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
# How-To:
01 - Boil tortellini according to package directions until al dente. Drain thoroughly and rinse under cold water to halt cooking process. Transfer to a large bowl.
02 - Combine cherry tomatoes, cucumber, red bell pepper, black olives, red onion, mozzarella balls, and basil in the bowl with cooled tortellini.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl until emulsified.
04 - Pour dressing over salad and toss gently to coat evenly. Refrigerate for at least 30 minutes to allow flavors to develop. Toss again immediately before serving.
# Expert Hints:
01 -
- The combination of cold tender pasta with crisp vegetables creates this perfect texture contrast that keeps every bite interesting
- You can make it ahead and it actually tastes better after the flavors hang out together for a while
02 -
- Rinse the pasta really thoroughly with cold water or it keeps cooking and becomes mushy
- The salad tastes noticeably better after sitting for an hour so never serve it immediately
03 -
- Cut your vegetables slightly larger than you think you should because they shrink in the fridge
- Taste the dressing before tossing it in and adjust the salt since olives and cheese are already salty