Ingredients
- For the Salad:
- 12 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ red bell pepper, diced
- ½ cup sliced black olives
- ½ cup mozzarella (cubed or shredded)
- ¼ cup chopped fresh basil
- For the Dressing:
- ¼ cup olive oil
- 2 tbsp red vinegar
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
Instructions
- Cook the Tortellini: Boil the tortellini according to package instructions. Drain and rinse under cold water. Set aside to cool.
- Prep the Veggies: While the tortellini cooks, chop and slice the vegetables: halved cherry tomatoes, diced cucumber, sliced red onion, diced red bell pepper, and sliced black olives. Cut the mozzarella into cubes or shred it.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and red pepper flakes (optional). Taste and adjust seasoning if needed.
- Combine Everything: In a large mixing bowl, toss together the cooked tortellini, chopped vegetables, mozzarella, and dressing. Mix until everything is evenly coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to blend. Stir in fresh basil just before serving. Serve cold or at room temperature.
Notes
- For extra flavor, you can add a handful of arugula or spinach to the salad.
- This salad can be made a day ahead, which makes it even better as the flavors meld together.
- You can substitute mozzarella with feta or Parmesan cheese for a different twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
