Tortellini Salad Italian Dressing (Printable version)

Tender tortellini with crisp vegetables in zesty Italian dressing. Perfect for picnics or fresh meals.

# 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 - Prepare tortellini according to package directions. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a large bowl and set aside.
02 - Combine halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, black olives, halved mozzarella balls, and torn basil in a large mixing bowl.
03 - Add cooled tortellini to the vegetable mixture.
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 pasta and vegetables. Gently toss to coat all ingredients evenly.
06 - Sprinkle grated Parmesan over salad and toss lightly to incorporate.
07 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld together.

# Expert Advice:

01 -
  • The pasta stays perfectly tender even after sitting in the dressing for hours
  • You can prep everything ahead and toss it together in five minutes
02 -
  • Rinse your cooked tortellini under cold water immediately or it'll keep cooking and get mushy
  • The salad tastes even better after sitting for an hour, but add the Parmesan right before serving
03 -
  • Buy the cherry tomatoes on the vine, they last longer in the fridge
  • If making ahead, keep the dressing separate and toss right before serving

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