Tortellini Pasta Salad (Printer-friendly)

Cheese tortellini with cherry tomatoes, cucumber, bell pepper, olives, and mozzarella in tangy Italian dressing.

# 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, 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 -

The textures are incredible with soft pasta, crisp vegetables, and creamy mozzarella in every single bite
It actually tastes better after sitting in the fridge which makes it perfect for meal prep or make ahead entertaining

02 -

The salad needs time to marinate so dont serve it immediately or the pasta will taste plain and the vegetables will lack depth
Toss everything again right before serving because the dressing always settles at the bottom of the bowl

03 -

Rinse the cooked pasta under cold water until its completely cool to prevent it from continuing to cook and becoming mushy
Cut your vegetables slightly larger than you think you should because they shrink a bit once marinated in the dressing