Tortellini Pasta Salad: A Fresh and Flavorful Dish for Any Occasion!
- 9 oz cheese tortellini - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ cup black olives, sliced - ¼ cup red onion, thinly sliced
- ½ cup mozzarella cheese, cubed - ¼ cup fresh basil, chopped - Dressing: ¼ cup olive oil, 2 tbsp balsamic vinegar, 1 minced garlic clove, salt, pepper
Cook the tortellini according to package instructions. Drain and let cool.
While the tortellini cools, chop the cherry tomatoes, cucumber, olives, and red onion.
Whisk together ¼ cup olive oil, 2 tbsp balsamic vinegar, 1 minced garlic clove, salt, and pepper in a small bowl.
Combine cooled tortellini, chopped vegetables, mozzarella, and basil in a large bowl. Add dressing and toss gently.
- Chill for 30 minutes before serving for extra flavor. - Add grilled chicken or shrimp for protein. - Store leftovers in an airtight container for up to 3 days.
Serve as a main dish for lunch or a side at your next barbecue. Pairs great with grilled meats or white wine.
Try it now and enjoy Tortellini Pasta Salad!
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