Here’s a fresh and tasty Garden Tortellini Pasta Salad recipe for you! It’s perfect as a light meal or a side dish for any gathering.
Garden Tortellini Pasta Salad
Ingredients:
1 package (9-12 oz) refrigerated cheese tortellini (or your favorite kind)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (red, yellow, or orange), diced
1/2 cup red onion, finely chopped
1 cup fresh baby spinach or mixed greens, chopped
1/2 cup shredded carrots
1/2 cup black olives, sliced (optional)
1/2 cup mozzarella pearls or cubed mozzarella (optional)
1/4 cup fresh basil leaves, chopped (optional)
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar (or white wine vinegar)
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
Cook the tortellini:
Bring a large pot of salted water to boil. Add the tortellini and cook according to package instructions (usually about 3-5 minutes for refrigerated tortellini). Drain and rinse under cold water to cool. Set aside.
Prep the veggies:
While pasta cools, chop the tomatoes, cucumber, bell pepper, onion, spinach, and carrots.
Make the dressing:
In a small bowl, whisk together olive oil, vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper until well combined.
Combine everything:
In a large bowl, toss the cooled tortellini with the veggies and mozzarella (if using). Pour the dressing over and toss to coat evenly.
Chill and serve:
Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Taste and adjust seasoning if needed before serving.