Cheese Tortellini Pasta Salad Recipe
This cheese tortellini pasta salad is the ultimate summer side dish, combining tender cheese-filled pasta with crisp vegetables and a zesty homemade Italian dressing. Perfect for BBQs, potlucks, and picnics, this make-ahead recipe only gets better as the flavors meld together.
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Servings: 8 servings
Calories: 320kcal
Cost: $12–15
Equipment
- Large mixing bowl
- Colander
- Cutting board
- Chef’s knife
- Small whisk
- Mason jar (optional)
Ingredients
For the Salad Base
- 1 pound cheese tortellini fresh or frozen
- 2 cups cherry tomatoes halved
- 1 large bell pepper diced (red or yellow)
- ½ red onion thinly sliced
- 1 cucumber diced
- ½ cup black olives sliced
- ½ cup mozzarella balls (bocconcini) halved
Fresh Elements
- ¼ cup basil chopped
- ¼ cup parsley chopped
- 2 tablespoon pine nuts optional
- ¼ cup sun-dried tomatoes chopped
Italian Dressing
- ⅓ cup olive oil extra virgin
- 3 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard
Instructions
- Boil salted water, cook tortellini until al dente, drain, rinse under cold water.
- Dice bell pepper, cucumber, slice onion, halve tomatoes and mozzarella.
- Whisk olive oil, vinegar, lemon juice, garlic, seasoning, salt, pepper, and Dijon.
- Toss tortellini, veggies, mozzarella, and olives with dressing.
- Cover and refrigerate 2+ hours before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 320kcal | Carbohydrates: 34g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 540mg | Potassium: 380mg | Fiber: 3g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 2mg