Description
A vibrant, creamy tortellini salad packed with cheese-filled pasta, crisp vegetables, and a zesty dressing. This crowd-pleasing dish works equally well as a light main or hearty side, perfect for picnics, potlucks, or meal prep.
Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup roasted red peppers, chopped
- 4 oz mini mozzarella balls (ciliegine)
- 1/4 cup fresh basil, chopped
- For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp Italian seasoning
- 1/4 tsp black pepper
- Salt to taste
- Optional add-ins:
- Pepperoni slices
- Artichoke hearts
- Sun-dried tomatoes
- Parmesan cheese
Instructions
- Cook tortellini according to package directions. Drain and rinse with cold water.
- In large bowl, whisk together all dressing ingredients until smooth.
- Add cooled tortellini to dressing and toss to coat.
- Gently fold in tomatoes, cucumber, red onion, olives, roasted peppers, and mozzarella.
- Cover and refrigerate at least 1 hour before serving.
- Just before serving, stir in fresh basil and adjust seasoning.
- For best texture, serve within 24 hours.
Notes
- For make-ahead: Keep dressing separate until 1 hour before serving
- Vegetarian version: Omit pepperoni and ensure tortellini contains no animal rennet
- Lighter option: Substitute Greek yogurt for half the mayo
- Add 2 tbsp pasta water to dressing for creamier consistency
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Pasta Salad
- Method: No-Cook (after pasta)
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg