Description
Tortellini Salad Recipe: Delicious and refreshing pasta salad with cheesy tortellini, crispy veggies, and zesty Italian dressing. Perfect for summer parties!
Ingredients
Scale
- 20 oz (567g) refrigerated cheese tortellini
- 1 cup (150g) cherry tomatoes, halved
- 1 medium cucumber (about 8 oz/226g), diced
- 1 red bell pepper (about 6 oz/170g), chopped
- ½ red onion (about 4 oz/113g), finely diced
- 8 oz (226g) fresh mozzarella pearls, drained
- ½ cup (20g) fresh basil leaves, torn
- ¼ cup (10g) fresh parsley, chopped
- ½ cup (120ml) extra virgin olive oil
- ¼ cup (60ml) red wine vinegar
- 1 tablespoon (15ml) lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard
Instructions
- Step 1: Cook the Tortellini Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions, but subtract 1-2 minutes from the recommended time for al dente pasta. You want the tortellini slightly firm as it will continue to soften slightly in the dressing. Drain thoroughly and immediately rinse under cold water to halt the cooking process. Shake off excess water and transfer to a large mixing bowl. Step 2: Prepare the Dressing In a medium bowl or mason jar, combine olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dried basil, salt, pepper, and Dijon mustard. Whisk vigorously until emulsified (or seal and shake the jar). The Dijon helps the dressing stay combined and adds a subtle depth of flavor that elevates this tortellini salad recipe. Step 3: Initial Dressing Application While the tortellini is still slightly warm, drizzle about one-third of the prepared dressing over it. Gently toss to coat all pieces evenly. This warm application allows the pasta to absorb the flavors more deeply. Let it cool for about 10 minutes, tossing occasionally. Step 4: Add Fresh Ingredients Add the halved cherry tomatoes, diced cucumber, chopped red bell pepper, and finely diced red onion to the bowl with the dressed tortellini. The colorful vegetables not only add nutritional value but create the vibrant presentation that makes this tortellini salad so appealing. Step 5: Final Assembly Add the mozzarella pearls, torn basil leaves, and chopped parsley to the bowl. Pour the remaining dressing over the salad and gently fold all ingredients together until evenly combined. Take care not to break the tortellini while mixing. Step 6: Chill and Serve Cover the bowl and refrigerate for at least 30 minutes, though 2 hours is ideal to allow flavors to meld beautifully. Just before serving, give the tortellini salad a gentle toss, taste, and adjust seasonings if needed. Sometimes a small splash of additional vinegar or pinch of salt can brighten flavors after chilling.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 5 grams
- Sodium: 550 mg
- Fat: 24 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 35 mg