Tortellini Salad Italian Dressing (Printable)

Tender cheese tortellini tossed with crisp vegetables, mozzarella balls, and tangy Italian dressing.

# 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 tablespoons fresh basil leaves, torn

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 teaspoon dried oregano
15 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Boil tortellini according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool the pasta. Transfer to a large mixing bowl.
02 - While pasta cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and slice the black olives. Add all prepared vegetables to the bowl with cooled tortellini.
03 - Cut mozzarella balls in half and add to the salad along with torn fresh basil leaves. Gently fold to distribute evenly.
04 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
05 - Pour dressing over salad and toss gently to coat all ingredients. Sprinkle grated Parmesan over top and toss once more. Serve immediately or refrigerate up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in under 25 minutes but tastes like you spent all day planning it
  • The tortellini stays perfectly tender even after sitting in dressing for hours
  • Its that rare dish that works equally well for a quick lunch or elegant party spread
02 -
  • The salad tastes best if you let it sit for 15 minutes before serving, allowing the tortellini to absorb some dressing
  • This actually keeps well in the refrigerator for up to 24 hours, though the basil will darken slightly
  • If making ahead, add half the dressing initially and the rest right before serving to refresh the flavors
03 -
  • Cut your vegetables slightly larger than you think you should, as they shrink in the bowl
  • Invest in a good olive oil since this recipe really lets it shine
  • Fresh basil is worth every penny here, dried basil simply does not work the same way

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