Description
This tortellini pasta salad features al dente cooked tortellini mixed with a medley of vibrant colors from grape tomatoes, cucumbers, bell peppers, and red onions. Topped with creamy mozzarella pearls and fresh basil, this salad takes about 30 minutes to prepare and serves 6 people.
Ingredients
Scale
- 12 ounces refrigerated cheese tortellini, cooked according to package instructions
- 1 cup cherry tomatoes, halved
- 1 cup diced English cucumber
- 1/2 cup diced bell pepper (any color)
- 1/2 cup red onion, finely chopped
- 1/2 cup kalamata olives, pitted and sliced
- 1 cup fresh mozzarella pearls, drained
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/4 teaspoon red pepper flakes (optional)
- Pesto drizzle for serving (optional)
Instructions
- Cook the Tortellini: Boil water in a large pot and cook the tortellini according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prep the Vegetables: While the tortellini cools, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, sea salt, black pepper, and red pepper flakes if using.
- Combine Ingredients: In a large mixing bowl, combine the cooked tortellini, chopped vegetables, kalamata olives, mozzarella pearls, basil, and parsley. Pour the dressing over the salad and toss gently to combine.
- Serve & Store: Drizzle with pesto if desired, and serve chilled. This salad can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner, Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Fat: 15
- Carbohydrates: 30
- Protein: 10