Description
A bright, fresh Italian tortellini salad that balances crisp pasta, sweet tomatoes, creamy mozzarella, and a zesty vinaigrette. Perfect for quick lunches or light dinners.
Ingredients
Scale
- 2 cups cooked tortellini, drained
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, cubed
- 1/2 cup fresh basil, torn
- 1/4 cup shaved Parmesan
- 1/4 cup extra‑virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove minced garlic
- Salt and pepper to taste
Instructions
- Cook tortellini until al dente, then drain and cool.
- Whisk olive oil, vinegar, mustard, garlic, salt, and pepper until emulsified.
- Combine tortellini, tomatoes, mozzarella, basil, and Parmesan.
- Pour dressing over salad and toss gently to coat.
- Taste and adjust seasoning if needed.
- Cover and chill 15–20 minutes, then serve.