Colorful, hearty, and bursting with Italian flair — this Vibrant Tortellini Salad Bowl transforms a classic pasta into a refreshing salad masterpiece. Tender cheese-filled tortellini meets crisp vegetables, zesty dressing, and fresh herbs for a dish that’s equal parts satisfying and sophisticated. It’s perfect for picnics, potlucks, or an easy weeknight dinner that feels restaurant-worthy.

Ingredients (Serves 3–4)

For the Salad:

  • 300 g cheese or spinach tortellini
  • 1 cup cherry tomatoes, halved
  • ½ cup black olives, sliced
  • ½ cup cucumber, diced
  • ½ red bell pepper, chopped
  • ¼ red onion, thinly sliced
  • ½ cup mozzarella pearls or feta cubes
  • 2 tablespoons fresh basil, chopped
  • Salt and pepper, to taste

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon Italian seasoning
  • Salt and black pepper, to taste

Method

Step 1: Cook the Tortellini

Bring a pot of salted water to a gentle boil. Add the tortellini and cook according to package instructions — usually 3–5 minutes — until tender but firm. Drain well and rinse briefly under cool water to stop the cooking process. Toss with a drizzle of olive oil to prevent sticking and set aside to cool.

Step 2: Prepare the Vegetables

Wash and chop all the vegetables into even, bite-sized pieces. The mix of juicy tomatoes, crunchy cucumber, and sweet bell pepper adds a beautiful balance of texture and color.

Step 3: Make the Dressing

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, Italian seasoning, salt, and pepper until emulsified. Taste and adjust seasoning as needed — it should be tangy with just a hint of sweetness.

Step 4: Assemble the Salad

In a large bowl, combine the cooled tortellini, vegetables, and olives. Add mozzarella or feta and chopped basil. Pour over the dressing and toss gently to coat everything evenly without crushing the pasta.

Step 5: Chill and Serve

Refrigerate for 20–30 minutes before serving. Chilling allows the flavors to meld beautifully while keeping the salad crisp and refreshing.

Serving Suggestion

Serve the salad in individual bowls or a large platter, topped with extra basil and a light drizzle of olive oil. It pairs wonderfully with grilled chicken, garlic bread, or roasted vegetables — or can stand alone as a satisfying vegetarian meal.

Chef’s Tips

  • Pasta perfection: Don’t overcook the tortellini — it should remain firm to hold up in the salad.
  • Flavor variation: Add sun-dried tomatoes or artichoke hearts for a deeper Mediterranean twist.
  • Make ahead: Prepare all ingredients separately; mix with dressing just before serving for best freshness.
  • Vegan version: Use vegan tortellini and skip the cheese or replace with marinated tofu cubes.
  • Presentation tip: Serve in clear bowls to showcase the vibrant mix of colors — it’s as visually stunning as it is delicious.
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