Tortellini Salad Italian Dressing (Print)
Tender cheese tortellini with crisp vegetables in zesty Italian dressing
# Ingredient List:
→ 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 until completely cooled. Transfer to a large bowl and set aside.
02 - Combine halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, sliced black olives, halved mozzarella balls, and torn basil leaves in the bowl with cooled tortellini.
03 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
04 - Pour dressing over salad and toss gently to coat evenly. Sprinkle grated Parmesan over top and toss lightly once more. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.
# Expert Suggestions:
01 -
- It tastes even better after sitting for an hour, so you can make it ahead stress free
- The dressing doubles as a marinade, infusing every bite with flavor
02 -
- Over chilling the salad will cause the olive oil to solidify and the pasta to dry out
- Rinsing the pasta with cold water is not optional, it is what keeps the tortellini from sticking together
03 -
- Tear the basil by hand instead of cutting it to prevent bruising and darkening
- Cut the vegetables slightly larger than you think you need so they do not get lost in the pasta