Tortellini Salad Italian Dressing (Print Version)

Cheese tortellini with crisp vegetables in zesty Italian dressing

# 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 - Bring a large pot of salted water to boil. Add fresh cheese tortellini and cook according to package directions, approximately 7 minutes until al dente. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a large bowl and set aside.
02 - While pasta cooks, halve the cherry tomatoes. Dice cucumber into 1/2-inch pieces. Finely dice red bell pepper. Thinly slice red onion into half-moons. Slice black olives into rounds.
03 - In a large mixing bowl, combine cooked tortellini, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, halved mozzarella balls, and torn fresh basil leaves.
04 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until emulsified and creamy.
05 - Pour dressing evenly over salad mixture. Using a large spoon or salad tongs, toss gently to coat all ingredients evenly without tearing the tortellini or crushing the vegetables.
06 - Sprinkle grated Parmesan cheese over the top. Toss lightly once more. Serve immediately at room temperature, or refrigerate for up to 2 hours to allow flavors to meld together before serving.

# Expert Hints:

01 -
  • The cold pasta soaks up that zesty dressing and gets better the longer it sits, making it perfect for meal prep
  • It's one of those rare dishes that works just as well for a fancy lunch as it does for a quick weeknight dinner
02 -
  • Rinse the cooked tortellini under cold water immediately after draining, otherwise it keeps cooking and becomes mushy
  • The salad actually tastes better after sitting for 30 minutes, so make it ahead if you can
  • Dont skip the Dijon mustard in the dressing, it's what keeps the oil and vinegar from separating
03 -
  • Cut all your vegetables slightly larger than you think you need, because they'll seem more substantial in the finished salad
  • Let the dressed salad sit at room temperature for about 15 minutes before serving, the flavors really pop when it's not fridge-cold

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