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cheesy tortellini pasta salad

Cheese Tortellini Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 whisk or fork
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 12 ounce cheese tortellini fresh or refrigerated
  • 1 tablespoon salt for boiling water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup black olives sliced
  • 1/2 cup bell pepper diced any color
  • 1/2 cup mozzarella pearls drained
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup fresh basil chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Bring a large pot of water to a boil and season it with the tablespoon of salt.
  • Add the cheese tortellini to the boiling water and cook according to package directions until just al dente.
  • Drain the tortellini in a colander and rinse briefly under cool water to stop the cooking.
  • Transfer the cooled tortellini to a large mixing bowl and set aside.
  • Add the cherry tomatoes, cucumber, red onion, black olives, bell pepper, mozzarella pearls, Parmesan cheese, and fresh basil to the bowl with the tortellini.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes until emulsified.
  • Pour the dressing over the tortellini and vegetables in the large bowl.
  • Gently toss everything together with a wooden spoon or spatula until the salad is evenly coated with dressing.
  • Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  • Before serving, toss the salad again, taste, and adjust seasoning with additional salt, pepper, or vinegar if desired.

Notes

For best results, cook the tortellini just to al dente so it holds its shape after tossing, and avoid over-rinsing so some starch remains to help the dressing cling. This salad can be made a few hours ahead, but if chilling longer, reserve some dressing to toss in right before serving so it doesn’t dry out. Feel free to customize the vegetables with what you have on hand, like spinach, artichoke hearts, or roasted red peppers, and adjust the acidity by adding a squeeze of lemon if it tastes flat after chilling. Always taste cold, since flavors are more muted straight from the fridge, and let the salad sit at room temperature for 10 to 15 minutes before serving for the best texture and flavor.
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