Tortellini Salad Italian Dressing (Print View)
Cheese tortellini with fresh vegetables in a tangy Italian dressing.
# 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 (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:
01 - Cook tortellini according to package directions. Drain thoroughly and rinse under cold running water to stop cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, sliced black olives, halved mozzarella balls, and torn fresh basil leaves.
03 - Add cooled tortellini to the vegetable and cheese mixture. Toss gently to distribute ingredients 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 fully emulsified.
05 - Pour prepared dressing over salad mixture. Gently toss to coat all ingredients evenly without tearing tortellini or crushing vegetables.
06 - Sprinkle grated Parmesan cheese over top and toss lightly once more. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.
# Expert Advice:
01 -
- The tortellini stays perfectly tender and cheesy, never mushy, thanks to a quick cold water rinse trick I discovered by accident.
- This salad somehow tastes even better after sitting for an hour, making it my go-to make-ahead for busy weeknight dinners.
02 -
- Rinsing the cooked tortellini under cold water is absolutely crucial to prevent the pasta from becoming gummy or sticking together.
- This salad tastes infinitely better if you let it sit for 30 minutes to an hour before serving, allowing the flavors to really develop.
03 -
- Cheese tortellini from the refrigerated section of the grocery store tastes significantly better than dried tortellini for cold salads.
- For the most beautiful presentation, use a mix of colored cherry tomatoes if you can find them.