Tortellini Pasta Salad (Italian Style)
This Italian pasta salad comes together quickly and can easily be made ahead of time. It is delightful with the summer veggies, olives, and fresh mozzarella bocconcini (bites). It is tossed with tortellini pasta and a lemon garlic dressing. A delicious classic with so many fresh ingredients. You are going to love it just as much as we do!
Servings: 6 servings
Ingredients
- 2 batches balsamic garlic vinaigrette or 1½ cups store-bought dressing
- 1 pound cheese tortellini of choice
- 1 pint cherry tomatoes or mixed medley variety, cut in half
- 1 small can pre-sliced black olives
- 1 cup orange bell pepper sliced into small pieces
- 1 cup shredded carrots
- 1 package fresh mozzarella balls cut in half
- ½ cup red onion diced
- 2 tablespoon fresh basil torn by hand
- 2 tablespoons pine nuts optional
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil. Cook cheese tortellini according to al dente directions; do not overcook.
- In the meantime, prepare the vegetables. Add the tomatoes, bell pepper, olives, carrots, red onion, and basil to a large serving bowl. Toss to combine and cover with plastic wrap. Set aside.
- Drain the tortellini and add to a separate large bowl. Do not rinse. Add half of the vinaigrette dressing and toss to coat. Let cool about 10- 15 minutes.
- Then, add the veggies to the bowl with tortellini. Add the rest of the dressing and toss to combine.
- Add the mozzarella, and toss to combine. Season with more salt and pepper if desired. For maximum flavor, let it rest in the fridge for 6-24 hours before serving. Sprinkle with pine nuts before serving if desired. Keep leftovers in the fridge in an airtight container for 3-5 days.
Notes
- Short pasta is best for pasta salad. If you aren't using tortellini, pick one pound of small pasta of your choice.
- Cook the pasta in one gallon of boiling water seasoned with 2 tablespoons of salt until a little past al dente. Read this article for a complete guide on how to cook pasta perfectly.
- It is also important not to overcook the pasta or it will turn mushy after marinating with the dressing for too long. Drain, but do not rinse the pasta. Rinsing will strip the starches and make the oily dressing slide off the pasta. Instead, toss with ½ cup (not more) of the dressing and let cool before adding the fresh ingredients.
- For maximum flavor, let rest in the fridge for 6 hours before serving.
- As the Italian tortellini pasta salad chills, the flavors may become milder, so give it a taste test before serving. Then decide if you need to add any additional seasoning before serving.
Nutrition
Serving: 1servings | Calories: 716kcal | Carbohydrates: 48g | Protein: 22g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 58mg | Sodium: 2134mg | Potassium: 390mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5274IU | Vitamin C: 52mg | Calcium: 359mg | Iron: 3mg
