Italian Tortellini and Veggie Pasta Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

Salad:

12 oz cheese tortellini (fresh or frozen)

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, thinly sliced

½ red bell pepper, diced

½ cup sliced black olives

½ cup mozzarella (cubed or shredded)

¼ cup chopped fresh basil

Dressing:

¼ cup olive oil

2 tbsp red wine vinegar

1 tbsp Dijon mustard

1 tsp dried oregano

1 tsp garlic powder

½ tsp salt

¼ tsp black pepper

½ tsp red pepper flakes (optional for heat)

 

‍ Instructions

1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and rinse under cold water to stop cooking. Let cool.

2. Make the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, pepper, and red pepper flakes until emulsified.

3. Combine the Salad:
In a large mixing bowl, toss together the cooked tortellini, cherry tomatoes, cucumber, red onion, bell pepper, olives, mozzarella, and basil.

4. Dress and Chill:
Pour the dressing over the salad and toss gently to coat everything evenly. Cover and refrigerate for at least 30 minutes for the flavors to meld.

5. Serve:
Serve chilled or at room temperature. Garnish with extra fresh basil or grated Parmesan if desired.