Italian Tortellini Pasta Salad with Fresh Vegetables and Cheese (Print version)
Cheese tortellini tossed with crisp vegetables, mozzarella, parmesan, herbs, and a bright Italian dressing.
# Ingredients:
For the salad
01 -
20 oz (565 g) refrigerated cheese tortellini
02 -
1 1/2 cups (225 g) cherry tomatoes, halved
03 -
1 English cucumber, diced
04 -
1 red or yellow bell pepper, diced
05 -
1/4 small red onion, very thinly sliced
06 -
1/2 cup (75 g) pitted black or kalamata olives, sliced
07 -
2 cups (60 g) baby spinach, roughly chopped
08 -
8 oz (225 g) mozzarella pearls, drained
09 -
1/3 cup (30 g) shaved or grated parmesan cheese
10 -
1/3 cup fresh basil leaves, torn
For the dressing
11 -
1/3 cup (80 ml) extra-virgin olive oil
12 -
3 tablespoons red wine vinegar
13 -
1 tablespoon fresh lemon juice
14 -
1 teaspoon Dijon mustard
15 -
1 small garlic clove, finely grated or minced
16 -
1 teaspoon Italian seasoning
17 -
3/4 teaspoon kosher salt, plus more for the pasta water
18 -
1/2 teaspoon black pepper
# Instructions:
01 -
Bring a large pot of well-salted water to a boil. Cook the tortellini until just tender, usually 2-4 minutes for refrigerated tortellini, then drain and rinse briefly under cool water.
02 -
Add olive oil, red wine vinegar, lemon juice, Dijon, garlic, Italian seasoning, salt, and pepper to a jar. Seal and shake until blended.
03 -
Shake excess water from the tortellini and place it in a large bowl. Toss with 2 tablespoons of the dressing so it does not stick while it cools.
04 -
Add tomatoes, cucumber, bell pepper, red onion, olives, spinach, mozzarella, and parmesan to the bowl. Fold gently so the tortellini stays intact.
05 -
Pour in about half of the remaining dressing and toss. Cover and refrigerate for at least 30 minutes, or up to 24 hours if making ahead.
06 -
Add torn basil and more dressing as needed just before serving. Taste and adjust with salt, pepper, or a small splash of vinegar.
# Good to know:
01 -
Best served chilled or cool room temperature.
02 -
Hold back some dressing until serving because tortellini absorbs liquid as it sits.
03 -
Leftovers keep refrigerated in an airtight container for up to 3 days.