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.