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Tortellini Pasta Salad

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A vibrant Italian-style pasta salad featuring cheese-filled tortellini, crisp veggies, and a zesty herb vinaigrette—perfect for picnics, potlucks, or a refreshing light meal.

Ingredients

Scale
  • 12 oz (340 g) cheese tortellini (fresh or refrigerated)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup kalamata or black olives, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup fresh mozzarella pearls or diced mozzarella
  • 1/4 cup fresh basil, chopped
  • For the Dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • Salt & freshly ground black pepper, to taste

Instructions

  1. Cook tortellini according to package directions until al dente. Drain and rinse under cold water to cool. Transfer to a large mixing bowl.
  2. Add cherry tomatoes, cucumber, bell pepper, olives, red onion, mozzarella, and basil to the bowl.
  3. In a small jar or bowl, whisk together olive oil, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper.
  4. Pour dressing over pasta and veggies. Toss gently to coat everything evenly.
  5. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let flavors meld.
  6. Before serving, toss again and adjust seasoning if needed. Garnish with extra basil or a sprinkle of Parmesan, if desired.
  7. Serve chilled or at room temperature.

Notes

  • Make ahead: salad can be assembled the day before—save a handful of dressing to refresh before serving.
  • Use any fresh herbs you have—parsley, chives, or dill work well.
  • Add-ins: grilled chicken or salami for extra protein, spinach leaves for more greens, or sun-dried tomatoes for depth.
  • Make it vegan by skipping mozzarella and adding chickpeas or marinated tofu.

Nutrition

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