Tortellini Pasta Salad
A refreshing crowd-pleaser that combines cheese-filled tortellini with crisp veggies and a dreamy creamy dressing—no cooking stress, all summer vibes.
Ingredients
- 12 ounces cheese tortellini (fresh or refrigerated—Barilla works great)
- 1 cup cherry tomatoes (halved, choose a rainbow mix for color pop)
- 1 medium red bell pepper (diced)
- 1 medium yellow bell pepper (diced, or substitute orange)
- 1/2 cup cucumber (seeded and chopped, English cucumber preferred)
- 1/4 cup red onion (finely sliced, soak in cold water for 5 minutes to tame bite)
- 1/4 cup fresh basil leaves (chiffonaded, no substitute—freshness matters)
- 1/2 cup pitted Kalamata olives (halved, optional for a briny twist)
- 3/4 cup plain Greek yogurt (whole milk variety for creaminess)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar (or lemon juice)
- 1 tablespoon Dijon mustard
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper (to taste)
- Red pepper flakes (a pinch, optional for a light kick)
Instructions
- Bring a large pot of salted water to a rolling boil. Add cheese tortellini and stir gently; cook until al dente, about 3–4 minutes. Drain and rinse under cold water to stop cooking.
- Halve tomatoes, dice peppers, chop cucumber, slice onion, and if using olives, halve them. Toss everything into a big salad bowl.
- In a medium bowl, whisk Greek yogurt, olive oil, white wine vinegar, Dijon mustard, minced garlic, dried oregano, and dried basil until silky. Season with salt, pepper, and red pepper flakes.
- Add cooled tortellini to the bowl of veggies. Pour dressing over top and gently toss until every piece is coated.
- Cover and refrigerate for 20–30 minutes to let flavors meld.
- Before serving, toss again, adjust seasoning, and scatter fresh basil leaves on top. Optionally add grape tomatoes or grated Parmesan for a finishing touch.
Notes
Rinsing the pasta under cold water after cooking prevents stickiness. Chilling the salad enhances flavors. Adjust yogurt tanginess with honey or olive oil. A swirl of balsamic glaze adds a restaurant touch.
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