Cheese Tortellini Salad Italian Style (Printable)
Tender cheese tortellini tossed with crisp vegetables, fresh mozzarella, and zesty Italian dressing for a satisfying cold dish.
# 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
# How-To Steps:
01 - Prepare tortellini according to package directions. Drain thoroughly and rinse under cold 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, thinly sliced red onion, sliced black olives, halved mozzarella balls, and torn fresh basil leaves.
03 - Add the cooled tortellini to the vegetable and cheese mixture. Toss gently to distribute ingredients evenly.
04 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper until emulsified.
05 - Pour the prepared dressing over the salad. Gently toss to coat all ingredients thoroughly without tearing the pasta or delicate vegetables.
06 - Sprinkle grated Parmesan cheese over the top and toss lightly once more to incorporate.
07 - Serve immediately for best texture, or refrigerate for up to 2 hours to allow flavors to meld together.
# Expert Advice:
01 -
- Comes together in just over 20 minutes but tastes like you spent way more effort on it
- Gets better as it sits so its perfect for meal prep or makeahead gatherings
02 -
- Rinsing the cooked tortellini under cold water is absolutely crucial or it will keep cooking and become mushy
- This salad tastes best after its had at least 30 minutes to marinate in the dressing
03 -
- Cut all your vegetables into similar sizes so every forkful has the perfect balance
- Save a little basil to sprinkle on top right before serving for the freshest presentation