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.
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
Instructions
- Cook tortellini according to package directions until al dente. Drain and rinse with cold water.
- Chop all vegetables to similar sizes. Place in a large mixing bowl with the tortellini.
- Make dressing by combining all ingredients in a jar. Shake well until fully mixed.
- Pour dressing over the salad ingredients. Toss gently until everything is coated.
- Add fresh basil and mozzarella pearls. Toss again very gently.
- 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.