Description
Easy tortellini pasta salad packed with fresh vegetables, mozzarella, and a tangy homemade dressing. Perfect for meal prep, picnics, or quick dinners.
Ingredients
- 20 ounces cheese tortellini
- 1 cup cherry tomatoes halved
- 1 cup cucumber chopped
- 1 half red onion thinly sliced
- 1 cup pitted olives sliced
- 1 cup fresh mozzarella balls
- 1 half cup grated Parmesan cheese
- 2 cups baby spinach
- 1 quarter cup fresh basil chopped
- 1 half cup olive oil
- 1 quarter cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove minced
- 1 half teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until tender. Drain and rinse under cold water, then transfer to a large bowl.
- In a jar or bowl, whisk together olive oil, vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper until well combined.
- Pour half of the dressing over the slightly warm tortellini and toss gently. Let it cool for about 10 minutes.
- Add the tomatoes, cucumber, red onion, olives, mozzarella, Parmesan, spinach, and basil to the bowl.
- Pour the remaining dressing over the salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 2 hours to allow the flavors to develop.
- Toss again before serving and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
- Chilling the salad enhances the flavor and allows the dressing to fully absorb into the tortellini.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No-Bake
- Cuisine: Italian