Italian Tortellini Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Delphine Fortin
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Mains
Diet: Vegetarian

This 10-minute Italian tortellini pasta salad is loaded with fresh veggies, mozzarella pearls and pillowy tortellini pasta. A quick chop and throw together recipe for picnics, potlucks or a light lunch!

Ingredients

Scale

For the salad:

1 pound (16 ounces / 450g) fresh cheese tortellini pasta
12 ounces (340g) bocconcini aka pearl mozzarella
1 English cucumber, chopped
1 cup (150g) cherry tomatoes, halved
½ cup (60g) pitted black or kalamata olives, whole or sliced
1 to 2 handfuls fresh baby spinach
¼ red onion, sliced (optional)
2 Tablespoons pine nuts, toasted

For the vinaigrette:

½ cup (120 ml) olive oil
¼ cup (60 ml) red wine or balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Salt and black pepper

Cook Mode Prevent your screen from going dark

Instructions

Combine all dressing ingredients in a jar, cover and shake well. Store dressing in the fridge until ready to use.
Cook tortellini according to package directions. Drain, rinse under cold water, and toss with 2 Tablespoons of the prepared dressing. Set aside in the fridge to chill.
Toss together the completely cooled tortellini with all the veggies, bocconcini and toasted pine nuts in a large bowl. Pour half of the vinaigrette* over the top, then toss to combine. Serve immediately OR cover and refrigerate up to 1 day before serving.

Notes

* Pour only ⅓ to ½ of the vinaigrette to prevent the pasta from soaking all the liquid. When serving, you can drizzle on the remaining dressing to your preference. You may not want to use it all.