Tortellini Pasta Salad
A vibrant and delicious tortellini pasta salad loaded with fresh vegetables, mozzarella, and a zesty homemade dressing. Perfect for picnics, barbecues, and quick meals!
Equipment
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
Main Ingredients
- 20 oz cheese tortellini cooked and cooled
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper chopped
- 1/4 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 1/2 cup mozzarella pearls
- 1/4 cup Parmesan cheese grated
- 1/4 cup fresh basil chopped
Dressing Ingredients
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1 tsp honey optional, for balance
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water.
- Chop the cherry tomatoes, cucumber, red bell pepper, red onion, and black olives. Slice the basil into thin strips.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, black pepper, and honey.
- In a large mixing bowl, combine the cooked tortellini, chopped vegetables, mozzarella pearls, and Parmesan cheese. Pour the dressing over and toss gently.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a final toss and garnish with fresh basil.
- Serve chilled and enjoy a refreshing, flavorful pasta salad!
Video
Notes
For best results, allow the salad to marinate for at least 30 minutes before serving. Store leftovers in an airtight container for up to 3 days.
