Italian Tortellini Pasta Salad
This vibrant Italian tortellini pasta salad features cheesy tortellini, fresh vegetables, olives, and a zesty Italian dressing, ideal for picnics, potlucks, or a refreshing side dish.
Equipment
- 1 large pot for boiling tortellini
- 1 large bowl for mixing salad
- 1 small bowl or jar for dressing
Ingredients
- 1 lb refrigerated cheese tortellini or dried cooked
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup black olives sliced
- 1/2 cup pepperoncini or banana peppers sliced (optional)
- 1/2 to 3/4 cup cubed mozzarella or mini fresh mozzarella balls
- 2 to 3 tablespoons fresh basil or parsley chopped
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 to 2 teaspoons Dijon mustard optional
- 1 clove garlic minced
- 1 teaspoon dried Italian seasoning or oregano and basil
- 1/2 teaspoon sugar or honey
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package instructions until al dente.
- Drain tortellini and rinse under cold water to stop cooking; set aside to cool.
- Prepare vegetables by halving cherry tomatoes, dicing cucumber and red bell pepper, finely chopping red onion, and slicing olives and peppers if using.
- In a large bowl, combine cooled tortellini with prepared vegetables and mozzarella cheese.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, sugar or honey, salt, and pepper until smooth and emulsified.
- Pour the dressing over the tortellini mixture and toss gently until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, toss salad again and garnish with fresh basil or parsley.
Notes
- Use fresh tortellini for a tender texture; dried works if properly cooled after cooking.
- Substitute or add zucchini, artichokes, or roasted peppers for variety.
- Cheese options include mozzarella, feta, or provolone pearls.
- Chill for a few hours for enhanced flavors and store airtight up to 2 days.
- Serve with crusty bread, grilled chicken, or antipasto skewers.