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!
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.
* 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.
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