Cheese Tortellini Italian Salad (Printable version)
Tender cheese tortellini tossed with crisp vegetables and fresh mozzarella in a zesty Italian dressing.
# 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 (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 - Cook the tortellini according to package instructions. Drain and rinse under cold water to cool. Set aside.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and basil.
03 - Add the cooled tortellini to the bowl with vegetables.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
05 - Pour the dressing over the salad ingredients. Gently toss to combine.
06 - Sprinkle grated Parmesan on top and toss again lightly.
07 - Serve immediately or refrigerate up to 2 hours to allow flavors to meld.
# Expert tips:
01 -
- Its the kind of salad that actually gets better as it sits, making it perfect for meal prep or feeding a crowd
- The combination of cold tortellini with crisp vegetables and tangy dressing hits every craving at once
02 -
- Rinse the tortellini thoroughly with cold water or it will keep cooking and become mushy
- The salad needs at least 30 minutes in the refrigerator for the flavors to really come together
03 -
- Cut all your vegetables slightly larger than you think you need—they shrink a bit once dressed
- Make the dressing in a jar and shake it vigorously instead of whisking