Tortellini Salad Italian Dressing (Print Version)

Tender cheese tortellini with crisp vegetables and zesty Italian dressing.

# What You'll Need:

→ 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

# Step-by-Step Guide:

01 - Cook tortellini according to package directions until al dente. Drain and rinse under cold running water to stop cooking and cool completely.
02 - Combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella balls, and fresh basil in a large mixing bowl.
03 - Add cooled tortellini to the vegetable mixture and toss gently to distribute evenly.
04 - Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
05 - Pour dressing over salad and toss gently to coat all ingredients evenly.
06 - Sprinkle grated Parmesan over top and toss lightly once more. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.

# Expert Suggestions:

01 -
  • It gets even better after a few hours in the fridge, making it perfect for meal prep
  • The combination of cold pasta and crisp vegetables creates this incredible texture contrast
  • People always ask for the recipe, and you can proudly say it comes together in under 25 minutes
02 -
  • Rinse the pasta thoroughly under cold water—leftover heat makes the basil wilt instantly
  • The salad can sit at room temperature for about 2 hours, but refrigerate after that for food safety
  • If you're making this ahead, add the basil just before serving to keep it from turning dark
03 -
  • Use a microplane to grate your Parmesan—finer cheese coats the pasta more evenly
  • Save a handful of whole basil leaves to scatter on top for that restaurant-worthy finish

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