Tortellini Salad Italian Dressing (Printable)
Tender tortellini with crisp vegetables, fresh mozzarella, and zesty Italian dressing for a satisfying meal.
# 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 Cook:
01 - Boil tortellini according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a large bowl and set aside.
02 - Halve cherry tomatoes, dice cucumber and red bell pepper into 1/2-inch pieces, thinly slice red onion into half-moons, and slice black olives. Place all prepared vegetables in the bowl with cooled tortellini.
03 - Halve the mozzarella balls and add to the salad along with torn fresh basil leaves. Gently toss ingredients to distribute 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 emulsified.
05 - Pour dressing over salad and toss gently to coat all ingredients without damaging tortellini. Sprinkle grated Parmesan cheese over the top and toss once more lightly.
06 - Serve immediately at room temperature or refrigerate for up to 2 hours to allow flavors to meld. Toss again before serving if chilled.
# Expert Tips:
01 -
- It tastes even better after sitting for a bit, so it's perfect for make-ahead situations
- The combination of textures—tender pasta, crisp vegetables, and creamy cheese—makes every bite interesting
02 -
- Rinse the cooked tortellini under cold water immediately or it will continue cooking and become mushy
- Don't add the dressing until the pasta has completely cooled, otherwise the cheese won't coat properly
03 -
- Use a microplane to grate the Parmesan finely so it coats the salad evenly
- Whisk the dressing ingredients right before adding so the emulsion doesn't separate