Cheese Tortellini Salad (Printable)

Tender cheese tortellini tossed with crisp vegetables, fresh mozzarella, and zesty Italian dressing for a satisfying cold dish.

# What You 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

# How-To:

01 - Cook the tortellini according to package instructions. Drain and rinse under cold water to cool. Set aside.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and basil.
03 - Add the cooled tortellini to the bowl.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
05 - Pour the dressing over the salad ingredients. Gently toss to combine.
06 - Sprinkle grated Parmesan on top and toss again lightly.
07 - Serve immediately or refrigerate up to 2 hours to allow flavors to meld.

# Expert Tips:

01 -
  • The contrast between chilled tender pasta and crisp fresh vegetables makes every forkful exciting
  • You can throw it together in under thirty minutes but it tastes like you planned it for days
02 -
  • Rinse the cooked tortellini under cold water immediately or it will continue cooking and become gummy
  • This salad tastes best after sitting for at least thirty minutes but plan to serve it within two hours
03 -
  • Use the freshest mozzarella you can find because rubbery bocconcini will ruin the experience
  • Let the salad sit for fifteen minutes before tasting to properly assess seasoning

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