Ingredients
Scale
- 12 oz cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, chopped
- ½ red onion, thinly sliced
- 1 cup fresh mozzarella balls or cubed mozzarella
- ¼ cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
- Optional: toasted pine nuts or walnuts
Instructions
- Cook tortellini according to package instructions until al dente. Drain and rinse under cold water.
- While pasta cooks, chop vegetables and herbs.
- In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- In a large bowl, combine tortellini, tomatoes, cucumber, red onion, mozzarella, and basil.
- Pour dressing over salad and toss gently to coat all ingredients.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
- Garnish with toasted nuts and extra basil if desired.
Notes
- For extra flavor, toss tortellini with dressing while still slightly warm.
- Keep dressing separate if making ahead to avoid sogginess.
- Experiment with adding olives, bell peppers, or artichokes for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and tossing
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 4-6
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg