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Italian Tortellini Salad Recipe

A refreshing and vibrant Italian-style pasta salad featuring cheese tortellini, fresh vegetables, and a tangy vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1 lb cheese tortellini
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup black olives sliced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup fresh basil chopped
  • 1/3 cup pine nuts toasted
  • 1/4 cup Parmesan cheese grated, optional
Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large pot
  • Small skillet
  • Mixing bowl
  • Colander

Method
 

Steps
  1. Boil tortellini in salted water until al dente, drain, rinse with cold water, and set aside to cool.
  2. Prepare vegetables by halving tomatoes, dicing cucumber, slicing olives, and thinly slicing red onion.
  3. Toast pine nuts in a dry skillet over medium heat until golden brown, then remove to a plate.
  4. Whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper in a small bowl.
  5. Combine cooled tortellini, prepared vegetables, and basil in a large mixing bowl.
  6. Pour the vinaigrette over the salad and toss gently to coat.
  7. Fold in the toasted pine nuts and half of the Parmesan cheese.
  8. Cover and refrigerate for 30 minutes to allow flavors to meld.
  9. Toss again before serving and garnish with remaining basil and Parmesan.

Notes

Best served chilled. Store in an airtight container for up to 3 days. Pasta may absorb dressing, add a splash of olive oil before serving.