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
Scale
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.
