Tuscan Tortellini Salad
A refreshing and vibrant salad featuring cheese tortellini, fresh vegetables, and a zesty dressing, perfect for any occasion.
Ingredients
For the Salad
- 12 oz tortellini (cheese-filled or choice) Cook until al dente.
- 1 cup cherry tomatoes, halved Use ripe tomatoes for best flavor.
- 1 cup cucumber, diced Chilled for crispness.
- 1 medium bell pepper, diced Any color is fine.
- 1 cup fresh mozzarella balls, halved Use fresh mozzarella for creaminess.
- ¼ cup red onion, thinly sliced Provides a sharp bite.
- ½ cup fresh basil, chopped For freshness and flavor.
For the Dressing
- ⅓ cup olive oil
- 3 tbsp red wine vinegar Can be adjusted to taste.
- 1 tsp dried oregano For earthy flavor.
- to taste salt and pepper Adjust seasoning to preference.
Instructions
Preparation
- In a large pot of salted boiling water, cook the tortellini according to package instructions until al dente. Drain and set aside to cool.
- While the tortellini cools, chop the cherry tomatoes, cucumber, bell pepper, red onion, and fresh basil.
Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until well combined.
Combine Everything
- In a large mixing bowl, add the cooled tortellini, veggies, mozzarella, and dressing. Toss gently to combine, ensuring everything is well coated.
- Give the salad a taste and adjust the seasoning if needed.
Chill and Serve
- For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be made a day in advance and stored in an airtight container in the refrigerator. Maintain crunch by adding fresh ingredients before serving leftovers. Great with grilled proteins or crusty bread.