Tortellini Pasta Salad Italian (Printable Version)

Cheese tortellini with crisp vegetables in zesty Italian dressing. Perfect for gatherings and light 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 -

It travels beautifully and actually tastes better after the flavors have time to hang out together
You can prep everything ahead and assemble when youre ready, making it perfect for stressfree entertaining

02 -

Rinsing the pasta under cold water is non negotiable unless you want mushy tortellini
The salad needs at least 30 minutes in the fridge for the flavors to really become friends

03 -

Toast some pine nuts and sprinkle them on top for added texture and richness
A splash of the pasta cooking water in the dressing helps it cling even better to the tortellini