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–+ servings
Easy Tortellini Salad 1

Easy Tortellini Salad

This vibrant dish combines tender cheese-filled pasta with fresh vegetables and a fragrant basil dressing that will transport your taste buds to the Italian countryside. Quick to make and perfect for light summer lunches or feeding a crowd, this recipe has become a staple for busy home cooks seeking flavor without the fuss.
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Prep Time 15 minutes
Cook Time 7 minutes
Chill Time 30 minutes
Total Time 52 minutes
Course Main Course, Salad
Cuisine Italian
Servings 8 servings
Calories 320 kcal

Equipment

  • Large Pot
  • Food Processor or Blender
  • Large Serving Bowl

Ingredients
  

For the salad

  • 20 oz fresh cheese tortellini 2 packages
  • 1 pint cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 small red onion thinly sliced
  • 8 oz fresh mozzarella pearls drained
  • 1 cup black olives sliced (optional)
  • 1/4 cup fresh basil leaves torn

For the basil vinaigrette

  • 1/2 cup fresh basil leaves packed
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 garlic clove minced
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions, usually 5-7 minutes or until they float to the surface. For the perfect al dente texture, test one piece about 1 minute before the suggested cooking time—the center should be tender but still slightly firm.
  • While the pasta cooks, prep your fresh ingredients by halving the cherry tomatoes, dicing the cucumber into ¼-inch pieces, and thinly slicing the red onion. Pro tip: If the raw onion flavor is too strong for your preference, soak sliced onions in ice water for 10 minutes to mellow their bite while maintaining their satisfying crunch.
  • In a food processor or blender, combine fresh basil, olive oil, white wine vinegar, minced garlic, honey, salt, and pepper. Pulse until smooth but with small specks of basil still visible (about 30 seconds). This preserves the vinaigrette's vibrant green color and ensures maximum flavor distribution throughout your salad.
  • Drain the cooked tortellini and rinse briefly under cold water to stop the cooking process. In a large serving bowl, combine the cooled tortellini with prepared vegetables, mozzarella pearls, and olives if using. Gently fold the ingredients together, being careful not to break the delicate pasta.
  • Pour the freshly made basil vinaigrette over the salad and toss gently to coat all ingredients. Garnish with torn fresh basil leaves for an aromatic finish. Serve immediately for a warm salad option, or cover and refrigerate for at least 30 minutes to allow flavors to meld for an even more delicious cold version.

Notes

For the best results, add half the dressing when assembling and reserve the remainder to add right before serving to refresh flavors if making ahead.
If raw onion flavor is too strong, soak sliced onions in ice water for 10 minutes to mellow their bite.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 12gFat: 18gSodium: 450mgFiber: 2gSugar: 3g
Keyword Tortellini Salad, Pasta Salad, Easy Salad, Basil Vinaigrette
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