Italian Tortellini and Veggie Pasta Salad
This Italian Tortellini and Veggie Pasta Salad combines cheese-filled pasta with crisp, fresh vegetables and a zesty herb dressing. It is a highly versatile dish that works equally well as a main course or a chilled side dish for gatherings.
Italian Tortellini and Veggie Pasta Salad
Ingredients
- 1 lb cheese-filled tortellini, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, quartered and sliced
- 1/2 red onion, finely diced
- 1 bell pepper (yellow or orange), chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, torn or chiffonade
- 1/2 cup Italian vinaigrette dressing
- 1 tsp dried oregano
- Salt and black pepper to taste
1
Cook the Pasta
8-10 minutes
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain immediately and rinse with cold water to stop the cooking process and prevent sticking.
2
Prep the Vegetables
While pasta cools
Halve the cherry tomatoes, slice the zucchini into bite-sized pieces, and dice the red onion and bell pepper. Combining a variety of colors ensures a vibrant presentation.
3
Toss and Dress
Combine ingredients
In a large mixing bowl, combine the cooled tortellini and chopped vegetables. Pour the Italian vinaigrette over the top. Add the grated Parmesan, dried oregano, and fresh basil. Toss gently to coat everything evenly without breaking the delicate tortellini.
4
Chill and Serve
Minimum 30 minutes
Cover and refrigerate the salad. Letting it sit for at least 30 minutes allows the pasta to absorb the flavors of the dressing. Give it one final toss before serving.
Tip: For a more substantial meal, add protein such as sliced salami, pepperoni, or chickpeas. If the salad seems dry after chilling, add an extra tablespoon of olive oil or dressing just before serving to refresh the moisture.
