Description
A vibrant and fresh Tortellini Pasta Salad featuring cheese tortellini, mozzarella, cherry tomatoes, and a light dressing, perfect for busy weeknights.
Ingredients
Scale
- 1 pound cheese tortellini, cooked to al dente
- 8 ounces small mozzarella cheese balls
- 10 ounces cherry tomatoes, halved
- 1/2 medium red onion, finely chopped
- 1/2 cup fresh basil leaves, thinly sliced
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Cook the tortellini to al dente according to the package directions. Drain well and rinse under cool running water.
- In a large bowl, whisk together olive oil, white wine vinegar, honey, salt, and black pepper until well combined.
- Add the cooked tortellini, mozzarella, cherry tomatoes, and red onion to the dressing. Toss well to coat.
- Thinly slice the fresh basil and gently stir it into the salad before serving.
- Serve immediately, or store in an airtight container in the fridge for up to three days.
Notes
To maintain texture, keep the dressing separate from the pasta and add it just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Pasta Salad, Italian Salad, Quick Meals, Summer Recipes, Vegetarian Pasta