Tortellini Salad Italian Dressing (Printable Version)

Tender cheese tortellini with crisp vegetables in zesty Italian dressing—perfect for gatherings or quick meals.

# What You'll 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, 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

# Method:

01 - Bring a large pot of salted water to boil. Cook tortellini according to package directions until al dente. Drain well and rinse under cold running water to stop cooking and cool completely. Set aside.
02 - Halve the cherry tomatoes. Dice cucumber and red bell pepper into small, uniform pieces. Thinly slice red onion into half-moons. Slice black olives. Halve the mozzarella balls. Tear fresh basil leaves by hand.
03 - In a large mixing bowl, add tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and basil. Add cooled tortellini and toss gently to distribute evenly.
04 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano until emulsified. Season generously with salt and freshly ground black pepper.
05 - Pour dressing over salad. Gently toss to coat all ingredients evenly. Sprinkle grated Parmesan over the top and toss once more lightly.
06 - Serve immediately for best texture, or refrigerate for up to 2 hours to allow flavors to meld. Toss again before serving if chilled.

# Chef's Tips:

01 -
  • The tortellini stays perfectly tender and soaks up all that zesty Italian dressing
  • You can prep everything ahead and it actually tastes better after sitting
  • It's one of those rare dishes that feels fancy but comes together in under 30 minutes
02 -
  • Rinsing the cooked tortellini under cold water is not optional, it stops the cooking and prevents the pasta from becoming gummy
  • The salad starts to get soggy after about 2 hours, so time your prep accordingly if you're serving it later
  • Always tear the basil by hand rather than cutting it with a knife, it keeps the leaves from turning black and bitter
03 -
  • Buy the refrigerated fresh tortellini instead of the dried kind, the texture difference is worth every penny
  • Let the dressed salad sit for at least 15 minutes before serving, the tortellini absorbs the dressing and becomes incredible

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