Tortellini Pasta Salad
This classic summer salad is easy to make for lunch or your next picnic.
Servings: 8 servings
Ingredients
- 19 ounces frozen cheese tortellini
- 1 bell pepper chopped
- 1 cucumber chopped
- 1 pint cherry tomatoes halved
- 12 kalamata olives or regular black olives, sliced
- 1/4 cup thinly sliced or chopped red onion
- 1/4 cup chopped fresh basil
For the Dressing
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- 1 tablespoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon fine sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cracked black pepper
Instructions
- Fill a large saucepan with 3 quarts water and set over high heat. Once water is boiling, add the tortellini and cook for 3-5 minutes (per package directions), until pasta is floating on top.
- Drain pasta and rinse with cold water. Let drain in colander while you prepare the dressing.
- In a large bowl, whisk together olive oil, vinegar, shallot, Dijon, oregano, basil, thyme, salt, and pepper. Taste and adjust seasonings as needed.
- Add tortellini and mix well to coat, then add vegetables and mix again.
- Garnish with fresh basil and serve immediately, or cover and chill until ready to serve.
