Italian Tortellini Pasta Salad
If you love fresh, vibrant flavors and a quick meal, this Italian Tortellini Pasta Salad is just the thing for you. It’s packed with colorful vegetables and cheesy tortellini, making it a joyful dish for any occasion.
Equipment
- 1 Large mixing bowl
- 1 Pot
- 1 Colander
- 1 Cutting Board
- 1 Knife
Ingredients
Salad
- 20 oz cheese tortellini fresh or frozen
- 1.5 cups cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup red bell pepper chopped
- 0.5 cup black olives sliced
- 2 cups baby spinach optional
- 0.25 cup red onion thinly sliced
- 0.25 cup fresh basil chopped
- 1 cup shredded mozzarella or small mozzarella balls
Dressing
- 0.25 cup extra virgin olive oil
- 2 tbsp lemon juice or red wine vinegar
- 2 tsp Italian seasoning alcohol-free
- 0.5 tsp salt
- 0.5 tsp freshly ground black pepper
Instructions
Salad
- Boil the cheese tortellini according to package instructions. Drain well and rinse under cold water to stop the cooking. Set aside.
- While the tortellini cooks, slice cherry tomatoes, dice the cucumber, chop the bell pepper, and thinly slice the onion and olives.
Dressing
- In a small bowl, whisk together olive oil, lemon juice or red wine vinegar, Italian seasoning, salt, and pepper.
- In a large serving bowl, toss together cooked tortellini, veggies, spinach (if using), olives, mozzarella, and basil. Pour over the dressing and gently toss until everything is coated.
- Cover and refrigerate for at least 20 minutes before serving for best flavor. Garnish with extra basil if you like!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a toss before serving and refresh with a drizzle of olive oil or lemon if needed. Best served cold or at room temperature.