Tortellini Salad with Italian Vegetables (Printable)

Tender tortellini with crisp vegetables in zesty Italian dressing

# 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

# Directions:

01 - Boil tortellini according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool the pasta. Transfer to a large bowl.
02 - Halve the cherry tomatoes. Dice cucumber and red bell pepper into 1/2-inch pieces. Thinly slice red onion into half-moons. Slice black olives. Add all vegetables to the bowl with cooled tortellini.
03 - Cut mozzarella balls in half. Tear fresh basil leaves into pieces. Add mozzarella and basil to the salad bowl, reserving grated Parmesan for garnish.
04 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
05 - Pour dressing over salad and toss gently to coat evenly. Sprinkle grated Parmesan on top and toss lightly once more. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Suggestions:

01 -
  • Its the kind of dish that disappears first at potlucks and people always ask for the recipe
  • You can throw it together in under 30 minutes but it tastes like you put way more effort into it
02 -
  • Rinse the cooked tortellini under cold water immediately, otherwise it keeps cooking and turns into a gummy mess
  • Let the salad sit for at least 15 minutes before serving, the flavors need that time to really mingle and develop
03 -
  • Cut your vegetables slightly larger than you think you should, they shrink a bit when tossed with the dressing
  • Taste the dressed salad before adding salt, the olives and Parmesan already bring quite a bit of saltiness

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