Description
A fresh and flavorful Italian tortellini pasta salad tossed with crisp vegetables, olives, cheese, and a zesty Italian dressing, perfect for picnics or light meals.
Ingredients
Scale
- 500 g cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella pearls
- 1/4 cup fresh basil, chopped
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook tortellini according to package instructions until al dente.
- Drain and rinse under cold water to cool completely.
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and basil.
- Add cooled tortellini to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper.
- Pour dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- You can add salami or grilled chicken for a non-vegetarian version.
- Tastes even better after a few hours in the fridge.
- Adjust vinegar and salt to taste before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg