Servings: 6–8
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time (optional): 30 minutes
Total Time: 30–45 minutes
Ingredients
For the Salad
- 500 grams (1 pound) refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced and quartered
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup fresh mozzarella balls (optional)
- 1/4 cup fresh parsley or basil, finely chopped
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions, usually about 3–5 minutes, or until they float and are tender. Avoid overcooking, as the tortellini will soften more in the salad.
Drain and immediately rinse the tortellini under cold water to stop the cooking process. Set aside to cool completely.
2. Prepare the Vegetables
While the tortellini cools, wash and chop the vegetables. Halve the cherry tomatoes, slice the cucumber into quarters, dice the bell pepper, thinly slice the red onion, and chop the parsley or basil.
If using fresh mozzarella balls, drain them and cut them in half if they are large. Slice the olives if they are not pre-sliced.
3. Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
Taste and adjust the seasoning if needed. The dressing should be tangy and aromatic, complementing the richness of the tortellini and the freshness of the vegetables.
4. Assemble the Salad
In a large salad bowl, combine the cooked and cooled tortellini with all the chopped vegetables, olives, and mozzarella (if using). Pour the dressing over the mixture.
Gently toss everything together until well coated. Be careful not to break the tortellini while mixing.
5. Chill and Serve
For the best flavour, refrigerate the salad for at least 30 minutes before serving. This allows the dressing to absorb into the pasta and veggies.
Before serving, give the salad a gentle toss again. Garnish with extra fresh herbs if desired.
Tips and Variations
- Add protein: Grilled chicken, salami slices, or chickpeas make excellent additions for a heartier meal.
- Use different tortellini: Spinach and ricotta or meat-filled tortellini work just as well.
- Dressing alternative: Store-bought Italian dressing can be used in a pinch, but homemade gives the best flavour.
- Make ahead: This salad can be made up to a day in advance. Just give it a toss before serving and refresh the flavours with a splash of lemon juice or olive oil if needed.
This Tortellini Pasta Salad is versatile, colourful, and packed with flavour. It makes a lovely addition to any summer gathering or a simple weeknight dinner.