Print

Italian Tortellini Pasta Salad

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
This 10-minute Italian tortellini pasta salad is loaded with fresh veggies, mozzarella pearls and pillowy tortellini pasta.
  • 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

Instructions

  1. Combine all dressing ingredients in a jar, cover and shake well. Store dressing in the fridge until ready to use.
  2. 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.

  3. 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.