Tortellini Salad Italian Dressing (Printable)

Tender cheese tortellini with crisp vegetables in zesty Italian dressing. Perfect for gatherings.

# Ingredient List:

→ 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

# How to Make:

01 - Prepare tortellini according to package directions. Drain thoroughly and rinse under cold running water to stop cooking process. Transfer to a large bowl and set aside.
02 - In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced red onion, black olives, halved mozzarella balls, and torn basil leaves.
03 - Add cooled tortellini to the vegetable mixture and toss gently to distribute evenly.
04 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
05 - Pour dressing over salad and toss gently to coat all ingredients evenly. Sprinkle grated Parmesan cheese on top and toss once more to combine.
06 - Serve immediately for best texture, or refrigerate for up to 2 hours to allow flavors to develop fully.

# Helpful Tips:

01 -
  • The dressing perfectly balances tangy and savory without overwhelming the fresh vegetables
  • Cooks faster than delivery and keeps beautifully for weekday lunches
  • Customizable enough that you can use whatever vegetables are sitting in your crisper drawer
02 -
  • The pasta absorbs dressing as it sits, so make extra dressing if you're planning to serve this hours later
  • Never skip rinsing the pasta under cold water—warm tortellini will make the cheese melt and the basil wilt
  • This salad tastes best at room temperature, not straight from the refrigerator
03 -
  • Use a microplane to grate the garlic directly into the dressing—no chunks, just pure flavor
  • Let the dressed salad sit for at least 15 minutes before serving so the flavors really get to know each other

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