Description

A bright, fresh Tortellini Salad that’s perfect for sunny days or cozy evenings. Packed with tender tortellini, crisp veggies, and a tangy dressing, this dish is sure to become a regular at your table.

Ingredients

Scale

1 pound cheese tortellini (fresh or frozen)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/3 cup olives, sliced (optional)
1/4 cup fresh basil, chopped
1/2 cup mozzarella balls (bocconcini or ciliegine)
1/4 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper, to taste

Instructions

Boil a large pot of salted water and cook tortellini according to package directions until al dente, usually 3 to 5 minutes for fresh pasta. Drain and rinse under cold water to cool.
While pasta is cooking, prep your vegetables. Chop the tomatoes, cucumbers, bell peppers, onion, and basil.
In a large bowl, toss together the cooked tortellini, veggies, olives, basil, and mozzarella balls until well mixed.
In a separate bowl, whisk the olive oil with red wine vinegar. Pour over salad and toss again to evenly coat. Season with salt and pepper to taste.
Refrigerate for 30 minutes before serving to let the flavors blend beautifully.

Notes

Feel free to switch up the vegetables or add protein like grilled chicken or shrimp. For extra punch, toss in sun-dried tomatoes or marinated artichokes. Best served fresh, but leftovers can be stored for up to 3 days.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Boiled
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 480mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 11g
Cholesterol: 30mg

Keywords: tortellini salad, pasta salad, summer salad, picnic food