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This tasty Tortellini Pasta Salad is super easy to make and full of flavor with a simple to make homemade dressing. Best thing is you can make this in about 20 minutes!
How to make Tortellini Pasta Salad:
This recipe is very easy to make and does not take very long either! Boil your tortellini, make your dressing, and prep your other ingredients and you are good to go!
This light dressing mixed with cheesy tortellini, fresh basil and mozzarella will be a perfect lunch or dinner side salad!
Serve with my Slow Cooker Italian Chicken and it will be a great meal!
Ingredient Notes:
Salad:
- Cheese Tortellini: You can use whatever brand is your favorite.
- Mozzarella Cheese Balls: get the smallest ones you can find.
- Cherry Tomatoes: sliced in half.
- Red Onion: diced into small bites.
- Fresh Basil Leaves: that have been chopped.
Dressing:
- Extra Virgin Olive Oil: You can also use avocado oil.
- White Wine Vinegar
- Honey
- Salt and Pepper
Directions:
Step One – Cook the tortellini to al dente according to the package directions.
Step Two – Once cooked drain the water and then rinse under cool running water to stop the cooking process.
Cooking Tip:
Make sure to drain your tortellini well, and even dry on paper towels if needed to ensure your pasta salad is not soggy.
Step Three – Next whisk together all of the ingredients for the dressing in a large bowl.
Step Four – Pour the cooked tortellini, mozzarella cheese balls, tomatoes, and red onion into the bowl with the dressing and toss well to coat.
Step Five – Serve immediately. Right before serving, thinly slice the basil and gently stir it into the salad.
Do I rinse this pasta?
Normally for tortellini or basically any pasta you cook to serve hot, you do not rinse it. Rinsing pasta removes the starches from cooking it, thus not allowing any sauce to stick to it well for a hot pasta dish.
The only exception to this rule, is when you are making a cold pasta dish, like this Tortellini Pasta Salad.
Storing this pasta:
If not eating this as soon as it is made, put in a storage container and into the refrigerator.
This ideally should be eaten within 3 days.
As it sits, the pasta will absorb liquid so you might need to add a splash more oil and vinegar before serving.
Try some of my other favorite Pasta Salads:
Bacon Ranch Pasta Salad – The only dish to bring to this year’s BBQ or pool party! This Bacon Ranch Pasta Salad is so easy to make and a real crowd pleaser!
Easy Taco Pasta Salad – Seasoned with taco seasonings this Easy Taco Pasta Salad is the perfect summertime side dish.
Italian Pasta Salad – This Italian Pasta Salad is an amazing replacement for a simple lunchtime Italian Sub.
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Tortellini Pasta Salad
Ingredients
Salad:
- 1 pound cheese tortellini, cooked to al dente according to the package directions
- 8 ounces small mozzarella cheese balls, (also know as mozzarella "pearls")
- 10 ounces cherry tomatoes, (rinsed and halved)
- 1/2 medium red onion, (finely chopped)
- 1/2 cup fresh basil leaves, (thinly sliced)
Dressing:
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt, (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Cook the tortellini to al dente according to the package directions. Drain, and then rinse under cool running water to stop the cooking process. Drain well.
- Once cooked drain the water and then rinse under cool running water to stop the cooking process. (TIP: Make sure to rinse well so your pasta salad it's soggy)
- Next whisk together all of the ingredients for the dressing in a large bowl.
- Pour the cooked tortellini, mozzarella cheese balls, tomatoes, and red onion into the bowl with the dressing and toss well to coat.
- Serve or store immediately or you can place it in an airtight container in the fridge for up to 3 days.
- Right before serving, thinly slice the basil and gently stir it into the salad.
