Italian Tortellini Veggie Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz cheese tortellini (fresh or frozen)
02 -
1 cup cherry tomatoes, halved
03 -
1 cucumber, diced
04 -
½ red onion, thinly sliced
05 -
½ red bell pepper, diced
06 -
½ cup sliced black olives
07 -
½ cup mozzarella (cubed or shredded)
08 -
¼ cup chopped fresh basil
→ Dressing
09 -
¼ cup olive oil
10 -
2 tbsp red wine vinegar
11 -
1 tbsp Dijon mustard
12 -
1 tsp dried oregano
13 -
1 tsp garlic powder
14 -
½ tsp salt
15 -
¼ tsp black pepper
16 -
½ tsp red pepper flakes (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook cheese tortellini according to the package instructions. Drain and rinse with cold water to stop the cooking process.
02 -
Halve the cherry tomatoes, dice the cucumber, slice the red onion thinly, dice the red bell pepper, and chop the fresh basil. Combine all vegetables in a large mixing bowl.
03 -
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and red pepper flakes until well emulsified.
04 -
Add the cooked and cooled tortellini, mozzarella, and black olives to the bowl with the vegetables. Pour the prepared dressing over the salad and toss gently to combine.
05 -
Transfer the pasta salad to a serving dish and garnish with additional fresh basil leaves if desired. Serve immediately or chill before serving.