Flavorful Tortellini Pasta Salad
Tortellini pasta salad is the perfect dish when you want something hearty yet refreshing. Whether you're hosting a summer picnic, looking for a quick lunch, or need a side dish for a weeknight dinner, this recipe checks all the boxes.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small bowl or jar
- Whisk or fork
- Cutting Board and Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Airtight container
Ingredients
For the Salad:
- 1 20-ounce package of cheese tortellini
- 1 1/2 cups cherry tomatoes halved
- 3/4 cup cucumber diced
- 3/4 cup red bell pepper diced
- 1/2 cup red onion finely chopped
- 3/4 cup black olives sliced
- 3/4 cup mozzarella pearls or diced fresh mozzarella
- 1/3 cup Parmesan cheese grated
- 1/3 cup fresh basil chopped
For the Dressing:
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons Dijon mustard
- 2 cloves garlic minced
- 1 1/2 teaspoons honey or maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Add-Ins:
- 3/4 cup grilled chicken or salami for added protein
- 1/3 cup pine nuts or walnuts for extra crunch
- 1 1/2 teaspoons crushed red pepper flakes for a little heat
- 1/2 cup sun-dried tomatoes for an extra burst of flavor
- 1/3 cup roasted red peppers for a smoky sweet taste
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions, usually about 3-5 minutes. Be careful not to overcook, as you want the pasta to remain firm.
- Drain and cool: Drain the cooked tortellini in a colander and rinse with cold water to stop the cooking process. Let it sit while you prepare the other ingredients.
- Prepare the vegetables: While the pasta is cooling, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and basil. Slice the black olives and dice the mozzarella if needed.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, honey, oregano, salt, and black pepper until well combined.
- Assemble the salad: In a large mixing bowl, combine the cooked tortellini, chopped vegetables, black olives, mozzarella, and Parmesan cheese.
- Add the dressing: Pour the dressing over the salad and toss gently to coat everything evenly.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish with fresh basil before serving.
Notes
Nutritional Value (Per Serving)
- Calories: 350-400 kcal
- Protein: 12-15g
- Carbohydrates: 40-45g
- Fat: 18-22g
- Fiber: 3-5g
- Sugar: 4-6g
- Sodium: 600-800mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.