Tortellini Pasta Salad (Printable view)
Fresh tortellini with vegetables and Italian dressing
# What You'll Need:
→ Pasta
01 - 1 lb fresh cheese tortellini
→ Vegetables
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
→ Cheese & Herbs
07 - ½ cup mozzarella balls, halved
08 - ¼ cup fresh basil, chopped
→ Dressing
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
# Steps:
01 - Boil tortellini according to package directions until al dente. Drain thoroughly and rinse under cold water to halt cooking process. Transfer to a large serving bowl.
02 - Combine halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced black olives, chopped red onion, halved mozzarella balls, and fresh basil in the bowl with cooled pasta.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
04 - Pour dressing over pasta salad mixture and toss until evenly coated. Refrigerate for 30 minutes to allow flavors to develop. Toss again before serving.
# Expert Advice:
01 -
- You can make it ahead and it actually tastes better after chilling in the fridge
- The combination of crisp vegetables and tender pasta is ridiculously satisfying
02 -
- Overcooking the tortellini even by one minute will turn this into mush
- The salad needs that chilling time or the dressing will taste harsh and separate
03 -
- Make double the dressing and save half for the next day
- Use a jar with a tight lid for the dressing so you can shake it instead of whisking