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Italian Tortellini Pasta Salad

Italian Tortellini Pasta Salad

This colorful tortellini pasta salad combines cheese-filled pasta with fresh veggies and zesty Italian dressing. Perfect for picnics, potlucks, or meal prep. Serves as a side dish or light main course.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Course: Pasta
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 16 oz cheese tortellini
  • 1 cup cherry tomatoes (halved)
  • 1 medium cucumber (diced)
  • 1/2 red onion (thinly sliced)
  • 1 cup black olives (sliced)
  • 1 bell pepper (diced)
  • 8 oz fresh mozzarella pearls
  • 1/4 cup fresh basil (torn)
For the Italian Dressing
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Italian herbs
  • 1 garlic clove (minced)
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Cook tortellini according to package directions until al dente. Drain and rinse with cold water.
  2. Chop all vegetables to similar sizes. Place in a large mixing bowl with the tortellini.
  3. Make dressing by combining all ingredients in a jar. Shake well until fully mixed.
  4. Pour dressing over the salad ingredients. Toss gently until everything is coated.
  5. Add fresh basil and mozzarella pearls. Toss again very gently.
  6. Chill salad for at least 30 minutes before serving for best flavor.

Notes

  • This salad tastes even better the next day after flavors have blended.
  • Use fresh tortellini from the refrigerated section for best texture.
  • Add a pinch of red pepper flakes for a bit of heat.
  • Save some dressing to refresh the salad just before serving.
  • For a complete meal, add sliced grilled chicken on top.
  • The salad is best served cold, not at room temperature.