Tortellini Salad Italian Dressing (Print)
Cheese tortellini with crisp vegetables in zesty Italian dressing—perfect for picnics and potlucks.
# What You 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 It:
01 - Prepare tortellini according to package directions. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a large bowl and set aside to cool completely.
02 - Halve the cherry tomatoes. Dice the cucumber into 1/2-inch pieces. Dice the red bell pepper to match. Thinly slice the red onion into half-moons. Slice the black olives. Halve the mozzarella balls. Tear the fresh basil leaves by hand.
03 - Add the cooled tortellini to a large mixing bowl. Add the prepared tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella balls, and torn basil. Gently toss to distribute ingredients evenly.
04 - In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano until fully emulsified. Season generously with salt and freshly ground black pepper to taste.
05 - Pour the dressing over the salad mixture. Use a large spoon or clean hands to toss gently, ensuring all ingredients are evenly coated. Sprinkle the grated Parmesan cheese over the top and give one final light toss. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.
# Expert Tips:
01 -
- The flavors actually get better after sitting for an hour, making it perfect for make-ahead lunches
- Every bite delivers that perfect combination of tender pasta, crisp vegetables, and tangy dressing
02 -
- Rinsing the pasta with cold water seems wrong, but it's absolutely necessary to prevent that starch from turning your salad into a gluey mess
- The salad needs at least 15 minutes of chilling time for the dressing to really work its way into the tortellini
03 -
- Cut your vegetables slightly smaller than you think necessary. Everything should be able to fit on a fork with a single tortellini
- Let the dressed salad sit for at least 15 minutes before serving. The tortellini needs that time to drink in the vinaigrette