Tortellini Salad Italian Dressing (Printable Version)
Cheese tortellini with crisp vegetables in tangy Italian dressing
# What You 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 (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
# Directions:
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. Serve immediately or refrigerate up to 2 hours to allow flavors to meld.
# Expert Advice:
01 -
- Perfect make-ahead dish that actually tastes better after sitting for an hour
- Comeback with me to any gathering and watch people ask for the recipe
- That Italian dressing hits every single flavor note you want in summer food
02 -
- Rinse the cooked tortellini under cold water or it will continue cooking and turn into mush
- Let the dressed salad sit for at least 15 minutes before serving so flavors can develop
- The dressing can make the pasta absorb all the liquid if it sits longer than 2 hours
03 -
- Cut all your vegetables slightly larger than you think you should—they shrink when tossed
- Double the dressing recipe and keep extra on hand for refreshing leftovers