Tuscan Tortellini Salad
This Tuscan Tortellini Salad combines the delightful flavors of Italy in a refreshing dish perfect for lunch or as a side. The tortellini is complemented by fresh vegetables, olives, cheese, and a zesty dressing, making it a nutritious and satisfying meal.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 serving bowl
Ingredients
- 12 oz cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup black olives, sliced
- ½ cup mozzarella cheese, cubed
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil leaves, chopped
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, usually about 5-7 minutes.
- Once cooked, drain the tortellini in a colander and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, black olives, mozzarella cheese, red onion, and fresh basil leaves.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper to create the dressing.
- Add the cooled tortellini to the mixing bowl with the vegetables and pour the dressing over the top. Gently toss to combine all ingredients evenly.
- Transfer the salad to a serving bowl or plate and serve immediately, or store in the refrigerator for up to 2 hours before serving.
Notes
Feel free to add grilled chicken or chickpeas for extra protein.
You can substitute different vegetables according to your preference, such as bell peppers or arugula.
This salad is best enjoyed fresh but can be made a few hours in advance; just wait to add the dressing until serving for maximum freshness.