Tortellini Pasta Salad (Print Layout)

Fresh tortellini with crisp vegetables and zesty Italian dressing

# What You Need:

01 - 1 lb fresh cheese tortellini

02 - 1 cup cherry tomatoes, halved

03 - 1 cup cucumber, diced

04 - 1 cup red bell pepper, diced

05 - 1/2 cup black olives, sliced

06 - 1/4 cup red onion, finely chopped

07 - 1/2 cup mozzarella balls (bocconcini), halved

08 - 1/4 cup fresh basil, chopped

09 - 1/3 cup extra virgin olive oil

10 - 2 tbsp red wine vinegar

11 - 1 tsp Dijon mustard

12 - 1 clove garlic, minced

13 - 1/2 tsp dried oregano

14 - Salt and freshly ground black pepper, to taste

01 - Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

02 - In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, black olives, red onion, mozzarella balls, and basil.

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

04 - Add the cooled tortellini to the vegetables. Drizzle with the dressing and toss until everything is evenly coated.

05 - Chill the salad for at least 30 minutes before serving to allow flavors to meld. Toss again just before serving.

01 -

This pasta salad tastes even better after chilling overnight making it the ultimate make ahead dish
It travels beautifully and never gets soggy unlike other pasta salads that turn into mush

02 -

Rinse the cooked tortellini thoroughly under cold water or it will keep cooking and turn gummy
The salad needs those 30 minutes in the fridge for the dressing to really soak into the pasta

03 -

Cut your vegetables slightly larger than you think you need because they will shrink as they marinate
Toast some pine nuts and sprinkle them on top for this amazing nutty crunch contrast