Description
Balsamic Tortellini Salad is a vibrant and flavorful pasta salad featuring tender cheese tortellini, fresh vegetables, creamy mozzarella pearls, fragrant basil, and a tangy balsamic dressing. This easy-to-make salad is perfect for lunches, potlucks, picnics, or light dinners, and can be enjoyed chilled or at room temperature.
Ingredients
Salad
- 12 oz cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup fresh mozzarella pearls
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
Dressing
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the tortellini. Prepare the cheese tortellini according to the package instructions, cooking until tender but not overdone.
- Cool the pasta. Drain the cooked tortellini and rinse briefly with cool water to stop the cooking process. Allow the tortellini to cool completely.
- Prepare the vegetables. Cut the cherry tomatoes in half. Dice the cucumber, red bell pepper, and red onion into bite-sized pieces.
- Combine salad ingredients. In a large mixing bowl, add the cooled tortellini, cherry tomatoes, cucumber, bell pepper, and red onion. Gently stir in the mozzarella pearls, fresh basil, and grated Parmesan cheese.
- Make the dressing. In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, Italian seasoning, salt, and black pepper until emulsified.
- Toss salad with dressing. Pour the dressing over the tortellini salad and toss gently to ensure all ingredients are evenly coated with the flavorful dressing.
- Chill. Refrigerate the salad for at least 20 minutes to allow the flavors to marry before serving.
Notes
- For added protein, include grilled chicken, salami, or chickpeas.
- Incorporate spinach or arugula for extra greens and texture.
- Add olives, roasted red peppers, or toasted pine nuts for variety.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- If pasta absorbs too much dressing upon storage, freshen it with a splash of olive oil and balsamic vinegar before serving.
- This salad can be served chilled or at room temperature without reheating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
