Description
A quick, creamy Italian tortellini salad featuring al dente pasta, fresh cherry tomatoes, black olives, and torn burrata, all tossed in a bright vinaigrette—ideal for a light lunch or side dish.
Ingredients
Scale
- 2 cups cooked tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 4 oz burrata cheese, torn
- 1/4 cup black olives, sliced
- 1/3 cup roasted red pepper, diced
- 2 tbsp capers, rinsed
- 2 tbsp fresh basil leaves, torn
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Bring a pot of salted water to a boil, add tortellini, and cook 3–4 minutes until al dente. Drain and let cool.
- In a bowl, combine tomatoes, olives, roasted pepper, capers, and basil.
- Whisk olive oil, vinegar, mustard, garlic, salt, and pepper until emulsified.
- Add cooled tortellini to the bowl, pour dressing, and gently toss to coat.
- Fold in torn burrata wedges so they sit on top of pasta.
- Cover and refrigerate for 15 minutes before serving.
- Adjust seasoning, give one final gentle toss, and serve chilled.