Description
This Zesty Italian Tortellini & Veggie Pasta Salad is a quick and colorful dish perfect for a light lunch or a side at your next gathering. Featuring cheese tortellini tossed with fresh cherry tomatoes, cucumbers, bell peppers, olives, and fragrant basil, all coated in a tangy Italian dressing, this salad is refreshing, easy to prepare, and bursting with vibrant flavors.
Ingredients
Scale
Salad Ingredients
- 12 oz cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil, chopped
Dressing
- 1/2 cup Italian dressing (store-bought or homemade)
- Salt and pepper, to taste
Instructions
- Cook Tortellini: Cook the cheese tortellini according to the package instructions until tender. Drain thoroughly and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Combine Vegetables and Pasta: In a large mixing bowl, add the cooled tortellini, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced black olives, and chopped fresh basil. Gently toss to combine all the fresh ingredients evenly.
- Add Dressing: Pour the Italian dressing over the pasta and vegetables. Toss gently but thoroughly to ensure the dressing coats every ingredient evenly for maximum flavor.
- Season: Taste the salad and season with salt and freshly ground black pepper to your liking. Mix well to distribute the seasoning.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes. This step allows the flavors to meld together and the salad to chill, enhancing its refreshing taste.
- Serve: Serve the pasta salad cold or at room temperature as a light meal or side dish perfect for any occasion.
Notes
- For a homemade Italian dressing, combine olive oil, red wine vinegar, garlic, oregano, basil, salt, and pepper.
- Feel free to add other fresh vegetables like zucchini or carrots for extra crunch.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to rinse the tortellini well with cold water to prevent it from sticking and to cool it quickly.
- For a vegan version, substitute cheese tortellini with vegan pasta alternatives and use a vegan Italian dressing.
