Italian Tortellini and Veggie Pasta Salad

Here’s a delicious and easy Italian Tortellini and Veggie Pasta Salad recipe that’s perfect for potlucks, picnics, or a refreshing meal prep lunch:

🥗 Italian Tortellini and Veggie Pasta Salad

🕒 Prep Time: 15 mins

🍳 Cook Time: 10 mins

🍽️ Servings: 6–8

🧾 Ingredients

For the Salad:

• 1 (20 oz) package cheese tortellini (refrigerated or frozen)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, sliced and halved

• 1 cup bell peppers (red, yellow, or orange), diced

• 1/2 cup black olives, sliced

• 1/3 cup red onion, thinly sliced

• 1/2 cup shredded carrots (optional)

• 1/2 cup cubed mozzarella or mini mozzarella balls

• 1/4 cup fresh parsley or basil, chopped

For the Dressing:

• 1/3 cup olive oil

• 3 tbsp red wine vinegar

• 1 tbsp lemon juice

• 2 tsp Dijon mustard

• 1 clove garlic, minced

• 1 tsp Italian seasoning

• Salt & pepper to taste

• Optional: pinch of red pepper flakes for heat

👩‍🍳 Instructions

1. Cook the Tortellini
   Cook the tortellini according to package instructions. Drain and rinse under cold water to stop cooking. Let cool.

2. Chop the Veggies
   While the tortellini is cooking, prep and chop all your vegetables.

3. Make the Dressing
   In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper. Shake well to emulsify.

4. Combine Everything
   In a large mixing bowl, combine the cooled tortellini, chopped vegetables, olives, cheese, and fresh herbs.

5. Add the Dressing
   Pour the dressing over the salad and toss gently to coat all ingredients evenly.

6. Chill & Serve
   Cover and refrigerate for at least 30 minutes (up to 4 hours) for the flavors to meld. Give it a light toss before serving.

🔁 Variations & Add-ins

• Add pepperoni slices or salami for a meaty version.

• Use store-bought Italian dressing for a quicker shortcut.

• Swap in spinach tortellini or whole wheat tortellini for a twist.