Tortellini Salad Italian Dressing (Print Version)

Tender cheese tortellini tossed with crisp vegetables and zesty Italian dressing for a refreshing meal.

# 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 Cook:

01 - Bring a large pot of salted water to boil. Cook tortellini according to package directions until al dente, typically 6-7 minutes. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a large bowl and set aside.
02 - While pasta cooks, halve the cherry tomatoes. Dice cucumber and red bell pepper into uniform pieces. Thinly slice red onion and slice black olives. Halve the mozzarella balls. Tear basil leaves by hand just before assembling.
03 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until emulsified and slightly thickened.
04 - Add all prepared vegetables, olives, mozzarella, and basil to the cooled tortellini. Pour dressing over salad mixture. Using a large spoon or clean hands, gently toss until all ingredients are evenly coated.
05 - Sprinkle grated Parmesan cheese over the top. Give one final gentle toss to incorporate. Serve immediately for best texture, or refrigerate up to 2 hours to allow flavors to meld together. The salad should be served chilled, not cold.

# Expert Advice:

01 -
  • Everything can be prepped ahead, making it your go to for busy weekdays
  • The flavors actually get better after sitting in the fridge for a bit
02 -
  • Rinse the cooked tortellini under cold water until its completely cool, or the residual heat will make the dressing separate
  • Let the salad sit for at least 15 minutes before serving so the flavors can start mingling together
03 -
  • Buy the tortellini from the refrigerated section rather than frozen for the best texture
  • Use a microplane to grate the Parmesan finely so it clings to every piece of pasta

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