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Summer Tortellini Salad

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This summer tortellini salad is a fresh, vibrant dish perfect for warm days. Filled with colorful vegetables, cheese tortellini, and a zesty dressing, it’s ideal for picnics, barbecues, or a light lunch. Easy to prepare and bursting with flavors, this salad will be a hit with everyone!

Ingredients

Scale

For the Salad:

  • 500 g (1 lb) cheese tortellini (fresh or refrigerated)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers (red, yellow, or orange), diced
  • 1/2 cup black olives, sliced
  • 1/2 cup red onion, thinly sliced
  • 1 cup fresh mozzarella balls (bocconcini) or cubed mozzarella
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Cook the Tortellini:

  • Bring a large pot of salted water to a boil.
  • Cook the tortellini according to package instructions until al dente.
  • Drain and rinse under cold water to stop the cooking process. Set aside to cool.

2. Prepare the Vegetables:

  • While the tortellini cools, chop the cherry tomatoes, cucumber, bell peppers, red onion, and olives.

3. Make the Dressing:

  • In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
  • Adjust seasoning to taste if needed.

4. Assemble the Salad:

  • In a large bowl, combine the cooked tortellini, vegetables, mozzarella balls, and fresh basil.
  • Pour the dressing over the salad and toss gently to combine.
  • Sprinkle with grated Parmesan cheese.

5. Chill and Serve:

  • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
  • Serve chilled or at room temperature, garnished with additional basil or Parmesan if desired.

Notes

  • For added protein, mix in grilled chicken, chickpeas, or salami slices.
  • You can make this salad up to 24 hours in advance; just refresh with a bit more dressing before serving.
  • Feel free to swap in your favorite vegetables or add a handful of arugula or spinach for extra greens.

Find it online: https://ukfinda.com/summer-tortellini-salad/