Tortellini Salad Italian Dressing (Print Layout)

Tender cheese tortellini with crisp vegetables in zesty Italian dressing. Perfect for picnics and potlucks.

# What You 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.

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.

07 - Serve immediately or refrigerate up to 2 hours to allow flavors to meld.

01 -

You can throw it together in under 30 minutes but it tastes like you fussed over it for hours
The flavors actually get better as it sits, making it perfect for meal prep or makeahead gatherings

02 -

Never skip rinsing the cooked tortellini under cold water, otherwise it keeps cooking and becomes a gummy mess
The salad needs at least 15 minutes in the refrigerator to let those flavors marry, but dont go longer than 2 hours or the pasta starts to absorb all the dressing

03 -

If making ahead, keep a little extra dressing separate to refresh the salad right before serving
Buy the smallest cherry tomatoes you can find, they're sweeter and pop nicely between your teeth