Tortellini Salad Italian Dressing (Printable Version)

Tender cheese tortellini tossed with crisp vegetables and zesty Italian dressing for a refreshing and satisfying meal.

# Ingredient List:

→ 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, 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

# Step-by-Step Instructions:

01 - Prepare tortellini according to package directions. Drain thoroughly and rinse under cold water to stop cooking process. Set aside to cool completely.
02 - In a large serving bowl, toss together halved cherry tomatoes, diced cucumber, red bell pepper, sliced red onion, black olives, halved mozzarella balls, and fresh basil.
03 - Add cooled tortellini to the vegetable and cheese mixture.
04 - Whisk together 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 evenly without damaging ingredients.
06 - Sprinkle grated Parmesan over top and toss lightly once more. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.

# Tips from hearthlykitchen:

01 -
  • Everything can be prepped ahead and tossed together at the last minute
  • The flavors actually get better after a couple hours in the fridge
  • People always ask for the recipe
02 -
  • Rinse the cooked tortellini under cold water immediately or it will keep cooking and get mushy
  • Let the salad sit for at least 15 minutes before serving so the tortellini can absorb the dressing
  • This salad is best served the same day because the vegetables can release water and make it watery after 24 hours
03 -
  • Cut all your vegetables slightly larger than you think you need so they do not get lost in the pasta
  • Use a microplane to grate the garlic for the dressing so it dissolves completely
  • Save a little basil to sprinkle on top for a fresh green pop right before serving

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