Description
A comforting and vibrant salad made with tortellini, fresh vegetables, and a tangy dressing, perfect for potlucks or family dinners.
Ingredients
Scale
- 12 oz tortellini (cooked and drained)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup black olives (sliced)
- 1/2 cup red onion (diced)
- 1/2 cup mozzarella cheese (cubed)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, black olives, red onion, mozzarella cheese, and parsley. Toss gently.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until smooth.
- Pour the dressing over the salad and toss to combine, ensuring the tortellini is coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve in a wide bowl, optionally accompanied by focaccia and lemon wedges.
Notes
Adjust seasoning after chilling if necessary. Leftovers taste great the next day. Serve with warm bread for a fuller meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: tortellini salad, pasta salad, vegetable salad, summer salad, potluck recipes