Tortellini Pasta Salad (Printable)

Fresh tortellini with colorful vegetables and tangy Italian dressing makes this cold pasta dish ideal for summer gatherings.

# 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 become friends in the fridge
You can prep everything ahead and toss it together right before guests arrive

02 -

Rinse the pasta thoroughly under cold water or it will keep cooking and turn mushy
The salad needs at least 30 minutes of chilling time for flavors to meld

03 -

Cut all vegetables roughly the same size as the tortellini for perfect forkfuls
Make the dressing a few hours ahead to let the garlic and oregano infuse the oil