Tortellini Salad Italian Dressing (Printable)
Tender cheese tortellini tossed with fresh vegetables and zesty Italian dressing for a satisfying cold pasta 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, 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 Make:
01 - Boil tortellini according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a large bowl and set aside.
02 - Combine halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, sliced black olives, halved mozzarella balls, and torn basil leaves in a large mixing bowl.
03 - Add cooled tortellini to the vegetable mixture. Gently fold together to distribute ingredients evenly without damaging the pasta.
04 - Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
05 - Pour dressing over salad and toss gently to coat all ingredients evenly. Sprinkle grated Parmesan over the top and give a final light toss.
06 - Serve immediately for best texture, or refrigerate for up to 2 hours to allow flavors to meld together. Toss again before serving if chilled.
# Expert Hints:
01 -
- This salad somehow gets better after sitting in the fridge for a few hours, making it perfect for meal prep or make-ahead entertaining
- The combination of cold tender pasta, crisp vegetables, and bright tangy dressing hits that satisfying spot between refreshing and substantial
02 -
- Rinse the cooked tortellini under cold water immediately after draining to stop the cooking process and prevent the pasta from becoming gummy or sticking together
- The salad tastes best when it has had at least 30 minutes to rest in the refrigerator, allowing the flavors to meld together and the dressing to penetrate the pasta
03 -
- Double the dressing recipe and keep the extra in a jar in the refrigerator, it keeps for weeks and is perfect for quick salads all week long
- If you are making this for a crowd, the recipe scales up easily without any complicated adjustments