Tortellini Salad Italian Dressing (Printable version)

Tender tortellini with crisp vegetables in 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

# Directions:

01 - Prepare tortellini according to package directions. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a large bowl and set aside.
02 - In a large salad 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 cooled tortellini to the vegetable mixture. Gently fold to distribute evenly without tearing the pasta.
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 pasta and vegetable mixture. Toss gently to coat all ingredients evenly.
06 - Sprinkle grated Parmesan cheese over the top. Lightly toss once more to incorporate. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.

# Expert advice:

01 -
  • It actually tastes better after sitting in the fridge, so make it ahead without stress
  • The pasta stays perfectly toothsome while absorbing all that Italian dressing magic
  • Everyone assumes it took way more effort than it actually did
02 -
  • Rinse the pasta with cold water immediately after draining or it will keep cooking and turn mushy
  • Wait until just before serving to add the final Parmesan topping so it stays fresh and snowy white
  • This salad needs at least 15 minutes in the fridge for the flavors to really come together
03 -
  • Cut all your vegetables slightly larger than you think you need so they do not get lost in the pasta
  • Make extra dressing and keep it separate if you are serving this the next day
  • Use fresh mozzarella packed in water and drain it well before adding

Go back