Tortellini Pasta Salad (Printable version)

Cheese-filled tortellini with crisp vegetables in zesty Italian dressing

# What you'll need:

01 - 1 lb fresh cheese tortellini

02 - 1 cup cherry tomatoes, halved

03 - 1 cup cucumber, diced

04 - 1 cup red bell pepper, diced

05 - ½ cup black olives, sliced

06 - ¼ cup red onion, finely chopped

07 - ½ cup mozzarella balls, halved

08 - ¼ cup fresh basil, chopped

09 - ⅓ cup extra virgin olive oil

10 - 2 tbsp red wine vinegar

11 - 1 tsp Dijon mustard

12 - 1 clove garlic, minced

13 - ½ tsp dried oregano

14 - Salt and freshly ground black pepper, to taste

01 - Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

02 - In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, black olives, red onion, mozzarella balls, and basil.

03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.

04 - Add the cooled tortellini to the vegetables. Drizzle with the dressing and toss until everything is evenly coated.

05 - Chill the salad for at least 30 minutes before serving to allow flavors to meld. Toss again just before serving.

01 -

The tortellini stays perfectly tender even after chilling, never becoming mushy or dry
You can assemble it in the morning and it actually tastes better after the flavors mingle
Its a complete meal in one bowl that travels beautifully to any gathering

02 -

Rinsing the pasta under cold water is not optional, it prevents the tortellini from continuing to cook and becoming mushy
The salad needs those 30 minutes of chilling time for the flavors to properly marry
Leftovers actually taste better the next day as the dressing continues to penetrate the pasta

03 -

Cut all your vegetables slightly larger than you think necessary, they shrink and soften in the dressing
If making ahead, keep a small amount of dressing separate to refresh the salad before serving