Tortellini Salad Italian Dressing (Print Version)
Cheese tortellini tossed with fresh vegetables, mozzarella, and zesty Italian dressing for a satisfying cold pasta dish.
# 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, 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 and cool pasta completely.
02 - Combine cherry tomatoes, diced cucumber, red bell pepper, sliced red onion, and black olives in a large mixing bowl.
03 - Add cooled tortellini, mozzarella balls, and torn basil leaves to the vegetable 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 all ingredients evenly without damaging the tortellini.
06 - Sprinkle grated Parmesan over the top and toss lightly. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
# Handy Tips:
01 -
- Each bite delivers the perfect balance of creamy cheese, bright vegetables, and that zesty Italian dressing that ties everything together beautifully.
- This salad somehow gets better as it sits, making it ideal for meal prep or feeding a crowd without the last minute stress.
02 -
- Rinsing the tortellini under cold water is non negotiable. I learned this the hard way when my salad turned into a gummy, stuck together mess because I skipped this step.
- The salad benefits from resting for at least 30 minutes before serving. The flavors marry and the tortellini absorbs some of the dressing, making it taste like something you have been simmering all day.
03 -
- Use a large enough bowl to toss everything without spilling. I once made the mistake of using a medium bowl and ended up with tortellini all over my counter.
- Taste the dressing before pouring it over the salad. The balance of acid and salt should feel bright but not harsh, and you can always adjust with more vinegar or oil.