Tortellini Salad Italian Dressing (Printable)

Tender cheese tortellini tossed with crisp vegetables, fresh mozzarella, and a zesty Italian dressing for a vibrant, satisfying meal.

# What You'll 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 tablespoons fresh basil leaves, torn

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 teaspoon dried oregano
15 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Cook the tortellini according to package instructions. Drain and rinse under cold water to cool. Set aside.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and basil.
03 - Add the cooled tortellini to the bowl with the vegetable mixture.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
05 - Pour the dressing over the salad ingredients. Gently toss to combine all components evenly.
06 - Sprinkle grated Parmesan on top and toss again lightly to distribute.
07 - Serve immediately or refrigerate up to 2 hours to allow flavors to meld together.

# Expert Suggestions:

01 -
  • It tastes even better after sitting for a bit, making it perfect for meal prep or make-ahead gatherings
  • The combination of cold tender pasta with fresh crunchy vegetables creates this texture that keeps everyone coming back for seconds
02 -
  • Rinse that pasta immediately after draining or it will keep cooking and turn into a gummy mess
  • Let the salad sit for at least 15 minutes before serving, otherwise the dressing stays on the bottom instead of coating everything
03 -
  • Cut your vegetables slightly larger than you think you should, because theyll shrink a bit in the dressing
  • Taste your olives first, then adjust your salt accordingly since some brands are much saltier than others

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