Zesty Tortellini Pasta Salad
A vibrant and flavorful pasta salad featuring cheese-filled tortellini, fresh vegetables, and a zesty Italian dressing. Perfect as a make-ahead dish for summer gatherings, potlucks, or meal prep, this salad gets better with time and is sure to impress.
Equipment
- 1 Large Pot For cooking tortellini.
- 1 Large Mixing Bowl For assembling the salad.
- 1 Whisk For emulsifying the dressing.
- Optional Mandoline slicer For thinly slicing red onion or bell peppers.
Ingredients
For the Pasta Salad Base
- 1 lb Cheese tortellini Refrigerated or frozen; avoid dried tortellini for better texture.
- 1 pint Cherry tomatoes Halved; sweet varieties preferred.
- 1 large English cucumber Diced; about 2 cups.
- ½ medium Red onion Thinly sliced; soak in cold water for 10 minutes to mellow the bite.
- 1 large Bell pepper Chopped; mix colors for visual appeal.
- ½ cup Kalamata olives Pitted and sliced; high-quality olives recommended.
- ½ cup Fresh mozzarella pearls Bocconcini or ciliegine work well.
- ¼ cup Sun-dried tomatoes Chopped; oil-packed adds extra flavor.
- ¼ cup Fresh basil leaves Chiffonade for garnish.
- ¼ cup Fresh flat-leaf parsley Chopped for freshness.
- ¼ cup Toasted pine nuts Optional but adds crunch.
For the Zesty Italian Dressing
- ½ cup Extra virgin olive oil High-quality oil enhances flavor.
- ⅓ cup Red wine vinegar Aged vinegar for more complexity.
- 3 tbsp Fresh lemon juice About 1 large lemon.
- 1 tbsp Lemon zest Adds brightness and zesty flavor.
- 3 cloves Garlic Minced fine or pressed.
- 2 tsp Dijon mustard Helps emulsify the dressing.
- 2 tsp Italian seasoning Homemade or store-bought blend.
- 1 tsp Dried oregano Adds Mediterranean flair.
- 1 tsp Salt Adjust to taste after assembly.
- ½ tsp Black pepper Freshly ground preferred.
- ¼ tsp Red pepper flakes Adjust for heat preference.
- 1 tsp Honey Balances acidity beautifully.
Instructions
Step-by-Step Recipe
Cook the Tortellini:
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Drain, rinse under cold water until cool, and drain thoroughly.
Prepare the Vegetables:
- Halve cherry tomatoes, dice cucumber, thinly slice red onion, chop bell pepper, and prepare sun-dried tomatoes. Soak red onion slices in ice water for 10 minutes, then pat dry.
Make the Dressing:
- In a medium bowl, whisk together garlic, Dijon mustard, honey, lemon juice, zest, and red wine vinegar. Slowly drizzle in olive oil while whisking to emulsify. Add herbs, seasonings, and adjust to taste.
Assemble the Salad:
- In a large bowl, toss cooled tortellini with half the dressing. Add vegetables, mozzarella pearls, and sun-dried tomatoes. Gradually add more dressing, tossing gently. Fold in fresh basil and parsley last.
Rest and Serve:
- Cover tightly and refrigerate for at least 4 hours, preferably overnight. Before serving, let the salad come to room temperature, stir gently, and adjust seasoning or dressing if needed. Garnish with toasted pine nuts.
Notes
-
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors improve over 24–48 hours.
- Freezing: Freeze only the dressed pasta portion (without fresh vegetables and herbs) for up to 1 month. Thaw, then add fresh ingredients before serving.
- Substitutions: Use gluten-free tortellini or dairy-free alternatives as needed. Add protein like grilled chicken or chickpeas for a heartier dish.
Frequently Asked Questions
-
Can I make this tortellini pasta salad dairy-free?
- Yes, use vegetable or spinach-filled tortellini and omit mozzarella or substitute with dairy-free cheese.
-
How far in advance can I make tortellini pasta salad?
- Up to 24 hours ahead for optimal flavor development. It keeps well for up to 4 days, though vegetables may lose crispness after day 3.
-
Can I use a different type of pasta?
- Yes, use rotini, farfalle, or penne, but choose shapes that hold dressing well. Add extra cheese to compensate for lack of cheese-filled pasta.
-
My pasta salad seems dry after sitting overnight. What should I do?
- Add a splash of olive oil, water, or reserved dressing to loosen it up. Adjust seasoning as needed.
-
Can I freeze leftover tortellini pasta salad?
- Freeze only the dressed pasta without fresh vegetables and herbs. Thaw, then add fresh ingredients before serving.
-
What’s the best way to transport this to a potluck?
- Use a large bowl with a tight-fitting lid and pack in a cooler with ice packs. Bring extra dressing and fresh herbs to add just before serving.
-
Can I make this without wine vinegar?
- Substitute with apple cider vinegar, white vinegar, or regular white wine vinegar. Adjust acidity to taste.
-
How do I keep the basil from turning black?
- Add basil just before serving or blanch it briefly to set the color.
Tips & Tricks
- Flavor Enhancement: Use high-quality olive oil and aged red wine vinegar for the best results. Taste and adjust seasoning after assembly.
- Presentation: Serve in a shallow bowl garnished with fresh basil leaves and toasted pine nuts. Individual portions in mason jars look stunning for picnics.
- Leftovers: Revive leftover salad by adding a splash of dressing or lemon juice before serving.
Plating and Garnishing
- Garnish: Sprinkle toasted pine nuts, fresh basil leaves, or grated Parmesan over the salad for added texture and flavor.
- Serving Style: Serve family-style in a large bowl or individual portions in clear glass bowls. Pair with crusty bread or cured meats for a complete antipasto spread.
- Pairings: Pair with grilled chicken, cedar plank salmon, or barbecue ribs. Complement with garlic bread, caprese skewers, or fresh fruit salad.