Description
This pasta salad combines pillowy tortellini, juicy tomatoes, and creamy mozzarella, tossed with black olives and basil in a zesty Italian dressing for a refreshing side bursting with flavor.
Ingredients
- 16 oz cheese tortellini
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls halved
- 1/2 cup sliced black olives
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh basil
- 1/3 cup Italian dressing
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package instructions then drain and rinse under cold water.
- Transfer the cooled tortellini to a large mixing bowl.
- Add cherry tomatoes, mozzarella balls, black olives, red bell pepper, red onion, and basil to the bowl.
- Pour Italian dressing and olive oil over the ingredients and season with salt and pepper.
- Gently toss all ingredients until evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Give the salad a final toss before serving.
Notes
- Salad can be made a day ahead for deeper flavor development.
- Substitute fresh spinach or arugula for basil if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add cooked chicken or salami for extra protein.