Tortellini Salad Italian Dressing (Printable)
Tender cheese tortellini with crisp vegetables in a zesty Italian dressing. Perfect for gatherings or fresh meals.
# 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 Make It:
01 - Boil tortellini according to package directions. Drain and rinse under cold running water to stop cooking and cool completely. Set aside in a separate bowl.
02 - Combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella balls, and fresh basil in a large mixing bowl.
03 - Add cooled tortellini to the vegetable mixture and toss gently to distribute evenly.
04 - Whisk together extra-virgin 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 without damaging the pasta.
06 - Sprinkle grated Parmesan over the top and toss lightly once more. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.
# Expert Tips:
01 -
- The flavors actually get better after sitting in the fridge for a bit, making it perfect for meal prep or making ahead for parties
- Its one of those rare dishes that feels fancy enough for company but comes together in under 30 minutes on a weeknight
02 -
- Rinse the cooked tortellini thoroughly under cold water or the pasta will continue cooking and become gummy and clumped together
- The salad needs at least 30 minutes in the refrigerator after tossing to let the flavors really marry together
03 -
- Make a double batch of the dressing and use it throughout the week on regular green salads
- Toast some pine nuts or sunflower seeds and sprinkle on top for amazing crunch