Tortellini Salad Italian Dressing (Print View)
Tender cheese tortellini with crisp vegetables in a zesty Italian dressing. Perfect for gatherings and fresh meals.
# What You'll Need:
→ Pasta
01 - 12 oz fresh cheese tortellini
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, thinly sliced
06 - 1/4 cup black olives, sliced
→ Cheese & Herbs
07 - 1/3 cup fresh mozzarella balls (bocconcini), halved
08 - 1/4 cup grated Parmesan cheese
09 - 2 tbsp fresh basil leaves, torn
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 tsp dried oregano
15 - Salt and freshly ground black pepper to taste
# How to Make:
01 - Boil tortellini according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a large bowl and set aside.
02 - Combine halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, black olives, halved bocconcini, and torn basil in a large salad bowl.
03 - Add cooled tortellini to the vegetable mixture. Toss gently to distribute ingredients evenly.
04 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
05 - Pour dressing over salad and toss gently to coat all ingredients. Sprinkle grated Parmesan over top and toss lightly once more.
06 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. For best results, bring to room temperature before serving.
# Expert Suggestions:
01 -
- Cooks up faster than you can set a picnic table and tastes even better after a quick chill
- That moment when the zesty dressing hits the cold tortellini is pure summer magic
02 -
- Rinse the pasta thoroughly under cold water or it'll keep cooking and turn mushy
- The salad needs at least 30 minutes in the fridge for flavors to really marry
03 -
- Don't overdress the salad, the pasta soaks it up as it sits
- Use the best olive oil you can afford since it's a cold dish