Description
Tortellini pasta salad is a fresh, colorful, and satisfying dish made with cheese-filled tortellini, crisp vegetables, and a bright Italian-style dressing. Perfect for potlucks, warm-weather meals, and make-ahead lunches, this salad delivers wonderful flavor with minimal effort.
Ingredients
- 20 ounces refrigerated cheese tortellini
- 1½ cups cherry or grape tomatoes, halved
- 1½ cups English cucumber, diced
- ½ cup thinly sliced red onion
- ¾ cup Kalamata olives, pitted and halved
- ½ cup sliced pepperoncini peppers
- 1 cup fresh mozzarella pearls
- ½ cup chopped fresh basil or parsley
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add tortellini and cook according to package directions until just tender.
- Drain and rinse briefly with cool water, then let drain completely.
- In a bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, basil, garlic powder, salt, and black pepper.
- Transfer tortellini to a large bowl and toss with two-thirds of the dressing.
- Add tomatoes, cucumber, red onion, olives, pepperoncini, mozzarella pearls, and herbs.
- Gently toss until evenly combined.
- Cover and refrigerate for at least 30 minutes.
- Before serving, add remaining dressing and toss lightly.
Notes
Toss the tortellini with dressing while slightly warm for best flavor absorption. Reserve extra dressing to refresh the salad before serving if made ahead.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Italian