Tortellini Salad Italian Dressing (Printable)

Cheese tortellini with crisp vegetables and zesty dressing for fresh, satisfying meals.

# What You 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, halved
08 - 1/4 cup grated Parmesan cheese
09 - 2 tablespoons fresh basil leaves, torn

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 teaspoon dried oregano
15 - Salt and freshly ground black pepper to taste

# Steps:

01 - Prepare tortellini according to package directions. Drain thoroughly and rinse under cold running water to stop cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella balls, and fresh basil.
03 - Add cooled tortellini to the vegetable mixture.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until emulsified.
05 - Pour dressing over salad and toss gently to coat evenly.
06 - Sprinkle grated Parmesan over top and toss lightly once more. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.

# Expert Advice:

01 -
  • It comes together in under 25 minutes but tastes like you spent way more time on it
  • The flavors actually get better as it sits, making it perfect for meal prep
  • It travels beautifully and never gets soggy like other pasta salads
02 -
  • Rinse the pasta thoroughly under cold water until it's completely cool. Warm tortellini makes the basil wilt and the mozzarella sweat.
  • Let the drained pasta sit in the colander for a few minutes. Excess water is the enemy of a good pasta salad.
  • The salad tastes best served within 2 hours of dressing. After that, the pasta really soaks up the liquid.
03 -
  • Use a salad spinner after rinsing the pasta. It removes way more water than just draining in the colander.
  • If making ahead, reserve a little extra dressing. The pasta really soaks it up as it sits.

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