If you’re craving a dish that bursts with freshness, vibrant colors, and flavorful bites, this Tortellini Pasta Salad with Fresh Vegetables and Tangy Herb Dressing Recipe is just what you need. It’s a joyful marriage of tender cheese-filled tortellini, crisp garden veggies, and a lively herb dressing that will make your taste buds sing. Perfect for potlucks, family dinners, or an easy lunch, this salad is as versatile as it is delicious.
Ingredients You’ll Need
Gathering the right ingredients is key to making this recipe stand out. Each element not only brings its own texture and flavor but also a pop of color that makes the salad visually inviting and irresistibly tasty.
- 20 oz refrigerated cheese tortellini: Fresh or frozen, this is the hearty base bursting with savory cheese flavor.
- 1 pint cherry tomatoes, halved: Adds juicy sweetness that complements the creamy tortellini perfectly.
- 1 cucumber, diced: Brings a refreshing crunch and lightness to every bite.
- 1 red bell pepper, diced: Provides a sweet, crisp pop of red color that brightens the salad.
- 1/4 cup red onion, finely chopped: Adds a mild zest that balances the creaminess of the dressing.
- 1/4 cup black olives, sliced (optional): Offers a briny depth for those who want a little extra boldness.
- 1/4 cup feta cheese (optional): Creamy and tangy, perfect for an extra layer of richness.
- 1/2 cup mayonnaise: The creamy base for the dressing that binds the salad together.
- 1/4 cup olive oil: Adds smoothness and a subtle fruity note to the dressing.
- 2 tablespoons red wine vinegar or apple cider vinegar: Gives the dressing a bright, tangy kick.
- 1 teaspoon dried oregano: Infuses the salad with herbaceous warmth and earthiness.
- 1 teaspoon garlic powder: Adds gentle savory depth without overpowering the salad.
- Salt and pepper to taste: Essential seasonings that bring everything into balance.
- 1 tablespoon fresh parsley (optional, for garnish): A fresh, green flourish that finishes the dish beautifully.
How to Make Tortellini Pasta Salad with Fresh Vegetables and Tangy Herb Dressing Recipe
Step 1: Cook the Tortellini
Begin by bringing a large pot of salted water to a boil. Cook your cheese tortellini according to the package instructions, which is usually around 3 to 4 minutes. To stop the cooking process and keep them from sticking, drain and rinse them briefly under cold water. This step ensures the tortellini remains tender but firm, perfect for salad.
Step 2: Prep the Fresh Vegetables
While the tortellini cooks, get chopping! Halve those juicy cherry tomatoes, dice the crisp cucumber and red bell pepper, and finely chop the red onion. If you’re including black olives or feta, slice and crumble them now to save time later. Fresh veggies are the heart and soul of this salad, adding crunch, flavor, and freshness.
Step 3: Whisk Together the Tangy Herb Dressing
In a small bowl, combine mayonnaise, olive oil, vinegar, dried oregano, and garlic powder. Whisk until smooth and creamy. Taste and season with salt and pepper to suit your preference. If you like a thinner dressing, feel free to add a bit more olive oil or a splash of lemon juice. This dressing ties the whole salad together with its bright and tangy notes.
Step 4: Toss the Salad
In a large bowl, gently combine the cooled tortellini with the prepped vegetables and the tangy dressing. Toss carefully to coat every piece of tortellini and the veggies without mashing them. This step ensures every bite bursts with balanced flavor and perfect texture.
Step 5: Let the Flavors Meld
Pop the salad in the refrigerator for at least one hour. This resting time allows the flavors to harmonize and develop a deeper, more cohesive taste. It’s a key step for an impressive Tortellini Pasta Salad with Fresh Vegetables and Tangy Herb Dressing Recipe that tastes even better served chilled.
Step 6: Garnish and Serve
Before serving, give the salad one last gentle toss. Then add a sprinkle of fresh parsley and extra crumbled feta if using. These simple touches elevate the dish visually and add that final flavor boost that guests will appreciate.
How to Serve Tortellini Pasta Salad with Fresh Vegetables and Tangy Herb Dressing Recipe
Garnishes
Fresh herbs like parsley or basil make lovely garnishes, bringing a burst of color and fresh aroma. Extra feta or a drizzle of olive oil can also add that elegant finishing touch that makes simple salads feel special.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light summer meal. It’s also fantastic alongside savory sandwiches or as part of a picnic spread with crusty bread and fresh fruit. Its versatility lets you mix and match based on your mood!
Creative Ways to Present
For an eye-catching presentation, serve the salad in a hollowed-out bell pepper or tomato bowl. You can also layer it in a glass trifle dish for a colorful display. Using vibrant bowls enhances the cherry tomatoes and red bell peppers’ natural beauty.
Make Ahead and Storage
Storing Leftovers
Place leftover Tortellini Pasta Salad with Fresh Vegetables and Tangy Herb Dressing Recipe in an airtight container and refrigerate. It keeps beautifully for up to 3 days, making it perfect for meal prep or last-minute lunches.
Freezing
This salad is best enjoyed fresh and chilled rather than frozen, as freezing can alter the texture of the tortellini and fresh vegetables. For longest freshness, prepare just enough for your immediate needs.
Reheating
Since this is a cold pasta salad, it’s best served straight from the fridge. If you prefer it at room temperature, simply let it sit out for 10 to 15 minutes before serving. Avoid heating to maintain the crispness of the vegetables and the integrity of the dressing.
FAQs
Can I use a different type of pasta instead of tortellini?
Absolutely! While cheese tortellini adds a creamy, cheesy center that’s delicious, you can swap in other small pasta shapes like rotini, farfalle, or penne. Just cook according to package instructions and toss with the fresh ingredients and dressing.
Is this salad good for meal prep?
Yes! This Tortellini Pasta Salad with Fresh Vegetables and Tangy Herb Dressing Recipe holds up well in the fridge for several days, making it an excellent choice for meal prepping lunches or easy dinners during the week.
Can I make the dressing ahead of time?
Definitely. You can prepare the dressing a day or two in advance and store it in the fridge. Just whisk it again before tossing with the pasta and vegetables to ensure it’s perfectly blended.
What can I add to make this salad more filling?
Adding grilled chicken, chickpeas, or even some toasted nuts will boost the protein and make the salad more satisfying as a main dish. Feta and olives also help add richness and a satisfying bite.
How can I make the Tortellini Pasta Salad with Fresh Vegetables and Tangy Herb Dressing Recipe vegan?
To veganize this salad, choose a dairy-free tortellini or swap for a pasta shape you like, replace mayonnaise with vegan mayo, and omit feta or use a plant-based cheese alternative. It’s just as fresh and flavorful!
Final Thoughts
Making the Tortellini Pasta Salad with Fresh Vegetables and Tangy Herb Dressing Recipe is like inviting a bit of sunshine to your table. Its fresh ingredients and tangy dressing come together effortlessly, creating a dish that’s both comforting and exciting. Whether you’re new to pasta salads or a longtime fan, this recipe is sure to become a beloved staple you’ll want to make again and again.
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Tortellini Pasta Salad with Fresh Vegetables and Tangy Herb Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes plus 1 hour chilling
- Yield: 6-8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Tortellini Pasta Salad is a vibrant, fresh, and flavorful dish perfect for any occasion. Featuring tender cheese tortellini tossed with crisp vegetables and a tangy, creamy dressing, this salad is easy to prepare and ideal for potlucks, picnics, or a light meal.
Ingredients
Pasta
- 20 oz refrigerated cheese tortellini (fresh or frozen)
Vegetables & Cheese
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced (optional)
- 1/4 cup feta cheese (optional, for added creaminess)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- 1 tablespoon fresh parsley (optional)
Instructions
- Cook the tortellini: Bring water to a boil in a large pot with a pinch of salt. Add tortellini and cook according to package instructions, about 3-4 minutes until al dente. Drain and rinse under cold water to cool. Set aside.
- Prepare the vegetables: While the tortellini cooks, halve cherry tomatoes, dice cucumber and red bell pepper, finely chop red onion. Slice black olives and crumble feta cheese if using.
- Make the dressing: In a small bowl, whisk together mayonnaise, olive oil, vinegar, dried oregano, and garlic powder. Season with salt and pepper to taste. Adjust consistency with extra olive oil or lemon juice if desired.
- Combine salad: In a large bowl, add cooled tortellini, vegetables, and prepared dressing. Toss gently to coat everything evenly.
- Chill the salad: Refrigerate the salad for at least 1 hour to allow the flavors to meld nicely.
- Garnish and serve: Before serving, toss salad again and garnish with fresh parsley, extra feta, or other toppings as preferred.
Notes
- For best flavor, allow the salad to chill for at least one hour before serving.
- Black olives and feta cheese are optional but add a nice depth of flavor and creaminess.
- Use fresh herbs like basil or oregano instead of dried if available for a fresher taste.
- Adjust the dressing thickness by adding more olive oil or a splash of lemon juice if needed.
- This salad holds well in the refrigerator for up to 2 days, making it great for meal prep or parties.
