Tortellini Salad Italian Dressing (Printable)

Cold pasta salad with cheese tortellini, crisp vegetables, and zesty Italian vinaigrette

# What You'll Need:

01 - 12 oz fresh cheese tortellini

02 - 1 cup cherry tomatoes, halved

03 - 1 cup cucumber, diced

04 - 1/2 cup red bell pepper, diced

05 - 1/4 cup red onion, thinly sliced

06 - 1/4 cup black olives, sliced

07 - 1/3 cup fresh mozzarella balls (bocconcini), halved

08 - 1/4 cup grated Parmesan cheese

09 - 2 tbsp fresh basil leaves, torn

10 - 3 tbsp extra-virgin olive oil

11 - 2 tbsp red wine vinegar

12 - 1 tsp Dijon mustard

13 - 1 clove garlic, minced

14 - 1/2 tsp dried oregano

15 - Salt and freshly ground black pepper to taste

01 - Cook tortellini according to package instructions. Drain and rinse under cold water to stop cooking and cool. Set aside.

02 - In a large salad bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and basil.

03 - Add cooled tortellini to the bowl with vegetables and cheese.

04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.

05 - Pour dressing over salad and toss gently to coat evenly.

06 - Sprinkle grated Parmesan on top and toss lightly. Serve immediately or refrigerate up to 2 hours for flavors to meld.

01 -

Come home to dinner already made and waiting in the fridge, tasting even better than when you assembled it
The kind of dish that makes people ask, 'what's in this dressing?' while reaching for seconds

02 -

Rinse your pasta immediately after draining or it will keep cooking in its own heat and turn mushy
Make the dressing fresh each time—the oil and vinegar separate over time, losing that perfect emulsified texture

03 -

Buy the refrigerated tortellini from the dairy section, not the dried stuff in the pasta aisle—the texture difference is remarkable
Toast your dried oregano in a dry pan for 30 seconds before adding it to the dressing—the warmth wakes up those essential oils