Cheese Tortellini Salad (Printable Format)

Tender tortellini with crisp vegetables, fresh mozzarella, and zesty dressing in this satisfying Italian-inspired 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 (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 Steps:

01 - Prepare tortellini according to package directions. Drain thoroughly and rinse under cold running water to stop cooking process and cool pasta. Transfer to a large bowl and set aside.
02 - Halve the cherry tomatoes. Dice cucumber and red bell pepper into uniform pieces. Thinly slice red onion into half-moons. Slice black olives. Combine all prepared vegetables in the bowl with cooled tortellini.
03 - Cut fresh mozzarella balls in half. Add halved bocconcini and torn fresh basil leaves to the salad mixture. Reserve grated Parmesan for final garnish.
04 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano until emulsified. Season with salt and freshly ground black pepper to taste.
05 - Pour dressing over salad ingredients. Gently toss with a large spoon or salad servers until evenly coated. Sprinkle grated Parmesan cheese over the top and toss lightly once more.
06 - Serve immediately at room temperature, or refrigerate for up to 2 hours to allow flavors to meld. Best enjoyed within the same day for optimal texture.

# Expert Suggestions:

01 -
  • The dressing perfectly balances tangy and bright without overwhelming the fresh vegetables
  • It travels beautifully and actually tastes better after the flavors have had time to mingle
  • You can throw it together in under 30 minutes but it looks like you spent all afternoon cooking
02 -
  • Never skip rinsing the cooked tortellini under cold water, or you'll end up with a gummy, clumpy mess instead of individual pasta pearls
  • The salad needs at least 30 minutes in the refrigerator for the flavors to really marry, but don't let it sit longer than 2 hours or the vegetables start losing their crisp edge
03 -
  • If you're making this for a potluck, pack the Parmesan separately and sprinkle it on right before serving to maintain that freshly grated texture
  • The dressing might seem thick at first, but the moisture from the tomatoes and cucumber will thin it perfectly as everything sits together

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