Description
A delightful tortellini pasta salad featuring cheese-filled pasta, fresh vegetables, and a tangy red wine vinaigrette, perfect for summer gatherings.
Ingredients
- 12 oz tortellini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely diced
- 1/2 cup olives, sliced
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Add a generous pinch of salt.
- Cook tortellini according to package directions until al dente (usually 7–10 minutes). Stir occasionally so pasta doesn’t stick.
- Drain tortellini and rinse under cold water to stop cooking and cool quickly. Shake off excess water and transfer to a large bowl.
- Add cherry tomatoes, cucumber, red onion, olives, and grated Parmesan to the bowl with tortellini.
- Whisk together olive oil, red wine vinegar, Italian seasoning, and a pinch of salt and pepper in a small bowl. Taste and adjust acidity or oil as needed.
- Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
- Refrigerate for at least 30 minutes to let flavors meld. Toss once more before serving and taste for final seasoning adjustments.
Notes
Best served chilled or at room temperature. Can be made ahead of time and kept refrigerated.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian