Description
A creamy and flavorful tortellini pasta salad with fresh vegetables and a tangy herb dressing, perfect as a side or light main dish.
Ingredients
Scale
- 1 pound fresh cheese tortellini (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried oregano
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook 3-4 minutes until tender but firm.
- Drain and rinse tortellini under cold water to cool and stop cooking. Drain again well.
- In a large bowl, combine cherry tomatoes, bell peppers, cucumber, red onion, and basil.
- Add tortellini to the vegetables and toss gently to mix.
- Whisk olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until smooth.
- Pour dressing over salad and fold gently to coat all ingredients evenly.
- Sprinkle parmesan cheese on top and toss lightly to combine.
- Refrigerate at least 30 minutes before serving to blend flavors.
Notes
- Cook tortellini al dente to prevent mushy texture.
- Drain pasta thoroughly to avoid watery salad.
- Use fresh, quality tortellini for best flavor.
- Refrigerate to enhance flavor melding before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: tortellini pasta salad, cheese tortellini, pasta salad with vegetables, parmesan pasta salad, easy pasta salad recipe