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This Italian tortellini pasta salad brings a little touch of Mediterranean sunshine to your table, even on the busiest weeknights. The combination of cheese-filled pasta and crisp vegetables creates a satisfying meal that works equally well as a main course or impressive side dish.
I first made this pasta salad for a neighborhood potluck and came home with an empty bowl and multiple recipe requests. Since then it's become my go-to for everything from picnics to quick weeknight dinners when the temperature climbs too high for cooking.
- Cheese tortellini: Providing pillowy pockets of flavor that elevate this from basic pasta salad to something special
- Cherry tomatoes: Offering sweet bursts of juice that complement the pasta perfectly
- Cucumber: Adding refreshing crunch and lightness to balance the richness of the cheese
- Red onion: Delivering sharp aromatic notes that wake up all the other flavors
- Bell pepper: Contributing sweet crispness and vibrant color to make the salad visually appealing
- Black olives: Bringing briny depth that makes each bite more interesting
- Fresh mozzarella: Creating creamy pockets throughout the salad for textural contrast
- Fresh basil: Providing that signature Italian aroma that transforms ordinary ingredients into something special
- Olive oil: Forming the silky base of our dressing use good quality for best flavor
- Red wine vinegar: Balancing the oil with brightness choose one with a mellow acidity
- Dijon mustard: Acting as both flavor enhancer and emulsifier for a perfectly blended dressing
- Dried oregano: Adding classic Italian herbaceous notes throughout the dressing
How To Make Italian Tortellini and Veggie Pasta Salad
- Prepare the pasta:
- Cook the tortellini according to package directions until just tender. Remember that refrigeration will firm up the pasta slightly so aim for al dente rather than soft. Immediately rinse under cold water after cooking to stop the cooking process and prevent sticking.
- Make the dressing:
- Whisk together olive oil red wine vinegar Dijon mustard and all seasonings in a small bowl until completely emulsified. The mustard helps hold everything together so don't rush this step. Taste and adjust seasonings as needed.
- Prep the vegetables:
- While pasta cooks slice all vegetables to roughly similar sizes. For cherry tomatoes halving is perfect but for cucumbers and peppers aim for pieces about half inch cubes to match the tortellini size. This ensures you get a perfect balance in each forkful.
- Combine and marinate:
- In a large bowl gently toss the cooled tortellini with all vegetables herbs and cheese. Pour dressing over everything and fold gently to coat every piece. For best flavor refrigerate at least 30 minutes before serving to allow flavors to meld.
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The red pepper flakes are truly optional but I find they add a subtle warmth that complements the fresh vegetables beautifully. My Italian grandmother would never approve of this addition but it's become my secret ingredient for giving the salad that special something that keeps people coming back for seconds.
Make Ahead Tips
This pasta salad actually improves with time as the flavors meld together in the refrigerator. You can prepare it up to 24 hours in advance which makes it perfect for entertaining. I recommend reserving a small portion of the dressing to toss with the salad just before serving to refresh the flavors if it's been refrigerated overnight.
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Ingredient Substitutions
While cheese tortellini is traditional for this recipe you can easily substitute other stuffed pasta varieties like spinach tortellini ravioli or even regular pasta shapes if needed. The salad works beautifully with whatever vegetables are in season try artichoke hearts roasted red peppers or blanched asparagus for interesting variations. For a dairy free version simply omit the mozzarella or replace with a plant based alternative.
Serving Suggestions
This versatile salad pairs wonderfully with grilled meats particularly Italian sausage or lemon herb chicken. For a complete vegetarian meal serve with crusty Italian bread and a small bowl of extra virgin olive oil for dipping. During summer months I often add a platter of fresh fruit alongside for a light yet satisfying dinner that requires minimal cooking.
Storage Instructions
Keep this pasta salad refrigerated in an airtight container for up to three days. The flavors actually improve after the first day as everything marinates together. If the pasta seems to have absorbed most of the dressing simply drizzle with a bit more olive oil and a splash of vinegar before serving leftovers to brighten it back up.
Frequently Asked Questions
- → What type of tortellini works best for this salad?
Both fresh and frozen cheese tortellini work perfectly. Just ensure to cook them according to the package instructions and cool before mixing with other ingredients.
- → Can I use a different type of pasta?
While tortellini adds a delightful stuffed texture, you can substitute it with any small pasta like penne, rotini, or farfalle if desired.
- → How long does this salad stay fresh?
Store the salad in an airtight container in the refrigerator for up to 3-4 days. For best results, add the fresh basil just before serving.
- → Can I make this salad ahead of time?
Yes! You can prepare the salad a day in advance. Keep the dressing separate until you're ready to serve to maintain the veggies' crispness.
- → What can I serve with this pasta salad?
This salad pairs well with grilled chicken, steak, or seafood. It's also a great vegetarian main when served with crusty bread.