Description

Tortellini Pasta Salad with Basil Vinaigrette is a refreshing and flavorful dish combining tender cheese tortellini, juicy cherry tomatoes, fresh mozzarella, and vibrant basil leaves. Tossed in a tangy balsamic and garlic vinaigrette, this salad offers a perfect balance of creamy, savory, and herbaceous flavors ideal for any gathering.

Ingredients

1 lb cheese tortellini, cooked and cooled
2 cups cherry tomatoes, halved
1 cup fresh mozzarella balls
1/2 cup red onion, thinly sliced
1/2 cup fresh basil leaves
1/3 cup olive oil
3 tbsp balsamic vinegar
2 cloves garlic, minced
1 tsp Dijon mustard
Salt and pepper to taste

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Instructions

Cook tortellini according to package directions. Drain and cool.
Whisk together olive oil, balsamic vinegar, garlic, and Dijon mustard to make the basil vinaigrette.
In a large bowl, combine cooked tortellini, cherry tomatoes, fresh mozzarella, and red onion.
Add basil leaves and pour the vinaigrette over the salad. Toss to combine evenly.
Season with salt and pepper to taste.
Chill the salad for 30 minutes before serving to allow flavors to meld.

Notes

Substitute cheese tortellini with spinach or meat tortellini for variation. Use vegan mozzarella for a dairy-free option. The salad can be made ahead and stored in the refrigerator for up to 2 days. If the salad seems dry, add more olive oil or balsamic vinegar. For best flavor, toss the salad just before serving. Avoid overcooking tortellini to prevent mushiness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling, Tossing
Cuisine: Italian