Tortellini Salad Italian Dressing (Printable)

Tender cheese tortellini tossed with crisp vegetables, fresh mozzarella, and a zesty Italian dressing for a refreshing cold pasta dish.

# What You'll Need:

01 - 12 oz fresh cheese tortellini

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

07 - 1/3 cup fresh mozzarella balls (bocconcini), halved

08 - 1/4 cup grated Parmesan cheese

09 - 2 tbsp fresh basil leaves, torn

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

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 vegetables and cheese.

04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.

05 - Pour the dressing over the salad ingredients. Gently toss to combine.

06 - Sprinkle grated Parmesan on top and toss again lightly. Serve immediately or refrigerate up to 2 hours to allow flavors to meld.

01 -

The dressing actually improves as it sits, making it perfect for meal prep or make-ahead gatherings
Every colorful bite delivers that satisfying contrast between cool crisp vegetables and tender pasta

02 -

Rinse the pasta thoroughly under cold water or it will continue cooking and become gummy as it cools
The salad tastes best after sitting for 30 minutes but dont refrigerate longer than 2 hours or the pasta will absorb all the dressing

03 -

Make double the dressing and save half separately to refresh leftovers the next day
Toast the pasta in a dry pan for 2 minutes before boiling for an extra nutty depth