Cheese Tortellini Salad (Printable)

Tender cheese tortellini tossed with crisp vegetables, fresh mozzarella, and zesty Italian dressing. A satisfying Italian-American classic.

# 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

# Steps:

01 - Cook tortellini according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool. Set aside.
02 - In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, and sliced black olives.
03 - Add halved mozzarella balls and torn fresh basil to the vegetable mixture.
04 - Add cooled tortellini to the bowl with vegetables and cheese.
05 - 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.
06 - Pour dressing over salad and toss gently to coat all ingredients evenly.
07 - Sprinkle grated Parmesan over top and toss lightly. Serve immediately or refrigerate up to 2 hours to allow flavors to meld.

# Expert Hints:

01 -
  • The dressing soaks into the tortellini as it sits, making each bite more flavorful than the last
  • It travels beautifully and never wilts like leafy salads do
  • You can prep everything ahead and toss it together at the last minute
02 -
  • Rinse the cooked tortellini under cold water immediately or it will continue cooking and become mushy
  • The salad absorbs dressing as it sits, so save a little extra if you plan to serve it later
  • Fresh basil turns brown if tossed too early, so add it right before serving or tear it over the top as garnish
03 -
  • Cut all your vegetables slightly larger than you think you should, since they shrink when tossed with dressing
  • Use a microplane to grate the garlic directly into the vinegar for the smoothest texture
  • Double the dressing and keep it in a jar for quick salads throughout the week

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