Tortellini Pasta Salad

My neighbor Sarah brought this tortellini salad to our block party last summer and I literally hovered over the bowl the entire afternoon. Something about those tiny mozzarella balls bobbing in the homemade dressing made it impossible to walk away. I begged for the recipe before she even packed up her Tupperware.

Last month I made this for my sister's baby shower when I was completely swamped with party prep. Threw it together in twenty minutes between blowing up balloons and setting up decorations. Everyone kept asking where I ordered it from, which is basically the best compliment a home cook can get.

Ingredients

• 500 g (1 lb) fresh cheese tortellini: Fresh pasta beats dried every single time here because it holds that toothsome bite after chilling
• 1 cup cherry tomatoes halved: Grape tomatoes work too but cherry ones burst sweet juice into every other bite
• 1 cup cucumber diced: English cucumbers have thinner skins and fewer seeds making them ideal for salads
• 1 cup red bell pepper diced: Adds this gorgeous crunch and color that makes the whole bowl pop
• ½ cup black olives sliced: Kalamata olives bring a briny depth but regular black ones keep it mild for kids
• ¼ cup red onion finely chopped: Soak the diced onion in cold water for ten minutes if you want to tame the bite
• ½ cup mozzarella balls halved: Those tiny bocconcini are like edible confetti scattered throughout
• ¼ cup fresh basil chopped: Dont even think about using dried basil here the fresh aroma makes the whole dish sing
• ⅓ cup extra virgin olive oil: This forms the base of your dressing so use the good stuff you drizzle on bread
• 2 tbsp red wine vinegar: White balsamic works too if you want something slightly sweeter
• 1 tsp Dijon mustard: The secret ingredient that keeps your vinaigrette from separating
• 1 clove garlic minced: One clove is plenty since the raw garlic flavor gets stronger as it sits
• ½ tsp dried oregano: Rub it between your fingers before adding to wake up the oils
• Salt and freshly ground black pepper: Taste before adding because the olives and cheese already bring salt

Instructions

Cook and cool the tortellini perfectly:

Boil the tortellini according to the package but drain it thirty seconds early then immediately rinse under freezing cold water until the pasta feels chilled to the touch

Prep all your vegetables while the water boils:

Halve the tomatoes and olives dice the cucumber and bell pepper into small uniform pieces and finely chop that red onion

Whisk up the zesty dressing:

Combine the olive oil red wine vinegar Dijon mustard garlic oregano and salt and pepper in a small jar then shake vigorously until thickened

Toss everything together:

Dump the cooled tortellini and all those prepped vegetables into a large bowl pour over half the dressing and toss gently with your hands

Let the flavors hang out together:

Refrigerate the salad for at least thirty minutes then taste and add more dressing if needed before serving

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This recipe has become my go to for every single potluck invitation now. Last week I made it for a church supper and three different people asked if I could teach them how to make it which still feels ridiculously flattering.

Make Ahead Magic

You can absolutely prep all the vegetables and dressing the day before but cook the tortellini fresh the morning you need it. The pasta soaks up dressing as it sits so keep a little extra on hand for revitalizing leftovers.

Serving Suggestions

This salad pairs beautifully with grilled chicken or alongside a simple green salad dressed with lemon. My dad loves it as a main course with a hunk of crusty garlic bread for soaking up any extra dressing at the bottom of the bowl.

Customization Ideas

Sometimes I toss in fresh spinach leaves for extra nutrition or swap the mozzarella for crumbled feta when I want something brinier. The basic formula works with whatever vegetables you have lurking in your crisper drawer.

• Try sun dried tomatoes instead of fresh during winter months
• Artichoke hearts turn this into something fancy enough for company
• Pine nuts or toasted walnuts add this lovely buttery crunch

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Hope this becomes your new summer staple just like it did for me.

Recipe FAQs

→ How long should tortellini pasta salad chill before serving?

Chill the salad for at least 30 minutes before serving to allow the flavors to meld together properly. This resting time helps the dressing penetrate the tortellini and vegetables, resulting in a more cohesive and flavorful dish.

→ Can I make tortellini pasta salad ahead of time?

Yes, this tortellini pasta salad is excellent for meal prep and can be made up to 2 days in advance. Store it covered in the refrigerator, and give it a quick toss before serving to redistribute the dressing.

→ What vegetables work best in tortellini pasta salad?

Cherry tomatoes, cucumber, red bell pepper, black olives, and red onion provide excellent crunch and flavor. You can also add fresh spinach, arugula, or other colorful vegetables based on your preference and seasonal availability.

→ How do I prevent tortellini from getting soggy in pasta salad?

Cook the tortellini until al dente, rinse under cold water to stop the cooking process, and drain thoroughly. Toss with the dressing just before chilling, and avoid over-dressing as the pasta will absorb some liquid over time.

→ What protein additions work well with tortellini pasta salad?

Grilled chicken, salami slices, or pepperoni make excellent protein additions. You can also add cooked chickpeas or white beans for a vegetarian protein boost without compromising the Italian-inspired flavors.

→ Can I use bottled dressing instead of homemade?

While bottled Italian dressing works in a pinch, the homemade dressing with extra virgin olive oil, red wine vinegar, Dijon mustard, and fresh garlic provides superior flavor. It only takes minutes to whisk together and makes a noticeable difference.