Tortellini Salad Italian Dressing (Printable)

Tender cheese tortellini tossed with crisp vegetables, fresh mozzarella, and zesty Italian dressing for a satisfying meal.

# What You’ll Need:

01 - 12 oz fresh cheese tortellini

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

07 - 1/3 cup fresh mozzarella balls (bocconcini), halved

08 - 1/4 cup grated Parmesan cheese

09 - 2 tbsp fresh basil leaves, torn

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

01 - Cook the tortellini according to package instructions. Drain and rinse under cold water to cool. Set aside.

02 - In a large salad bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and basil.

03 - Add the cooled tortellini to the bowl with the vegetables and cheese.

04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.

05 - Pour the dressing over the salad ingredients. Gently toss to combine.

06 - Sprinkle grated Parmesan on top and toss again lightly.

07 - Serve immediately or refrigerate up to 2 hours to allow flavors to meld.

01 -

The tortellini stays perfectly tender even after chilling, unlike pasta salads that turn into a sad, mushy situation
You can assemble everything ahead and let it hang out in the fridge, making it your best friend for stress-free entertaining

02 -

Rinsing the cooked tortellini under cold water is non-negotiable—it stops the cooking process and washes away excess starch so the pasta doesn't turn into a sticky mess
The salad tastes best after sitting for at least 30 minutes, giving the dressing time to work its way into the tortellini

03 -

Pat your halved cherry tomatoes dry with paper towels if they're especially juicy—this prevents your salad from becoming waterlogged
Let the tortellini cool completely before mixing with the vegetables, or the mozzarella will start to melt and lose that perfect texture