Tortellini Pasta Salad
This delightful Tortellini Pasta Salad is a perfect dish for gatherings, picnics, or a light meal. It combines the rich flavors of cheese-filled tortellini with fresh vegetables and a tangy dressing, creating a refreshing dish that's easy to prepare and delicious to enjoy.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 12 ounces cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 each bell pepper, diced
- ½ cup red onion, finely chopped
- ½ cup black olives, sliced
- 1 cup mozzarella balls, drained
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- for garnish fresh basil leaves optional
Instructions
- In a large pot, bring salted water to a boil. Cook the cheese tortellini according to package instructions, usually about 8-10 minutes, until al dente. Drain the tortellini in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
- In a mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, sliced black olives, and drained mozzarella balls.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
- Once the tortellini is cool, add it to the mixing bowl with the vegetables. Pour the dressing over the salad and gently toss everything together until well combined.
- Adjust seasoning with additional salt and pepper if needed.
- Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
- Serve the salad garnished with fresh basil leaves if desired.
Notes
You can customize this salad by adding proteins like grilled chicken, salami, or chickpeas for extra flavor and nutrition.
This salad can be stored in the refrigerator for up to 3 days. Just stir well before serving again as the dressing may settle at the bottom.