Description

This refreshing Tortellini Pasta Salad combines tender cheese tortellini with crisp vegetables and a tangy homemade vinaigrette. Perfect for a quick lunch or a light dinner, it features cherry tomatoes, cucumber, red onion, bell pepper, and black olives tossed with a zesty dressing made from olive oil, red wine vinegar, Dijon mustard, and herbs. Optional feta cheese and fresh basil add a Mediterranean flair. Easy to prepare in under 30 minutes and served chilled, this colorful salad is a crowd-pleaser that balances flavors and textures beautifully.

Ingredients

Scale

Pasta

1 lb (450 g) cheese tortellini (fresh or frozen)

Vegetables and Add-ins

1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup bell pepper, diced (any color)
1/4 cup black olives, sliced
1/4 cup feta cheese, crumbled (optional)
1/4 cup fresh basil, chopped (optional)

Dressing

1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey (or maple syrup for a vegan option)
1/2 tsp garlic powder
1 tsp dried oregano or Italian seasoning
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions, typically 3-5 minutes for fresh tortellini or 8-10 minutes for frozen. Once cooked, drain and rinse under cold water to stop the cooking process and set aside to cool.
Prepare the Vegetables: While the tortellini cooks, chop the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, slice the black olives, and chop fresh basil if using. Set aside the prepared vegetables.
Make the Dressing: In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), garlic powder, dried oregano, salt, and pepper. Whisk vigorously until smooth and emulsified.
Assemble the Salad: In a large bowl, combine the cooled tortellini with the prepared vegetables and olives. Add crumbled feta cheese and chopped basil if desired.
Dress and Toss: Pour the prepared dressing over the salad and gently toss everything together until the salad is evenly coated.
Chill & Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy as a light meal or side dish.

Notes

For a vegan version, replace honey with maple syrup and omit the feta cheese or use a vegan cheese alternative.
Use fresh tortellini for a softer texture and quicker cooking time.
Add grilled chicken or chickpeas to increase protein content for a more filling dish.
Make the salad a few hours ahead for enhanced flavor absorption.
Store leftovers covered in the refrigerator for up to 3 days.