Description
A light and fresh tortellini pasta salad packed with colorful veggies and tossed in a zesty dressing. Perfect for holiday gatherings or a quick meal.
Ingredients
- 20 oz cheese tortellini (cooked and cooled)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red onion (thinly sliced)
- 1/2 cup black olives (sliced)
- 1/4 cup fresh basil (chopped)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Cook tortellini according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine tortellini, cherry tomatoes, cucumber, red onion, black olives, and basil.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and minced garlic.
- Pour dressing over the pasta salad and toss to coat evenly.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
- Use whole wheat or spinach tortellini for extra nutrients.
- Add grilled chicken or shrimp for more protein.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Italian