Tortellini Pasta Salad Italian (Printable Version)

Cheese tortellini with crisp vegetables in zesty Italian dressing. Perfect for picnics and potlucks.

# 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 - Prepare tortellini according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking process. Transfer to a large bowl and set aside to cool completely.
02 - In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced black olives, chopped red onion, halved mozzarella balls, and chopped basil. Toss gently to distribute evenly.
03 - In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified and well combined.
04 - Add cooled tortellini to the prepared vegetable mixture. Pour dressing over salad and toss thoroughly until all components are evenly coated. Adjust seasoning with additional salt and pepper if desired.
05 - Refrigerate salad for at least 30 minutes to allow flavors to develop and meld. Toss again immediately before serving to redistribute dressing. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The pasta absorbs the dressing while it chills, making every bite more flavorful than the last
  • You can prep everything in the morning and it actually tastes better at dinnertime
02 -
  • The pasta will soak up the dressing as it chills, so make extra dressing if you're planning to serve leftovers the next day
  • This salad keeps beautifully for two days, but the basil will start to darken after 24 hours
03 -
  • Rinse your pasta thoroughly with cold water until no steam rises off it, otherwise it will continue cooking and become mushy
  • Use a glass jar to shake your dressing instead of whisking—it stays emulsified longer

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