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Pioneer Woman Tortellini Pasta Salad

Pioneer Woman Tortellini Pasta Salad - recipe card
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This vibrant tortellini pasta salad combines cheese-filled pasta with crisp vegetables and a zesty Italian vinaigrette. It’s a crowd-pleasing side dish that’s perfect for picnics, potlucks, and summer gatherings, offering a delightful mix of textures and tangy flavors.

Ingredients

Scale
  • 1 (9 oz) package refrigerated cheese tortellini (or 8 oz dry, cooked according to package)
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup cucumber, diced (about 1/2 inch)
  • 1/4 cup red onion, finely diced
  • 1/4 cup black olives, sliced (canned, drained)
  • 1/4 cup fresh basil, thinly sliced (chiffonade)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instructions

  1. Bring a large pot of salted water to a boil (use 1 tablespoon kosher salt per 4 quarts water). Add the tortellini and cook according to package directions, usually 3-5 minutes for refrigerated or 8-10 minutes for dry, until al dente (tender but still firm to the bite).
  2. While the tortellini cooks, prepare the vinaigrette: in a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, and black pepper until well combined. Set aside.
  3. Drain the tortellini in a colander and immediately rinse with cold water to stop the cooking process and cool it down quickly. Shake well to remove excess water.
  4. In a large mixing bowl, combine the cooled tortellini, halved grape tomatoes, diced cucumber, diced red onion, sliced black olives, and half of the sliced basil (reserve the rest for garnish).
  5. Pour the vinaigrette over the salad and toss gently with a rubber spatula until everything is well coated. Taste and adjust seasoning with additional salt and pepper if desired.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with the remaining fresh basil. Serve chilled or at room temperature.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta salad will keep well, but you may need to add a splash of olive oil or a drizzle of vinegar before serving if it becomes dry. Freezing: Not recommended, as the texture of the vegetables and tortellini will suffer. Reheating: Serve cold, as intended. If you prefer it slightly warmer, let it sit at room temperature for 15-20 minutes before serving.

Nutrition

Keywords: tortellini pasta salad, pasta salad recipe, Italian pasta salad, summer salad, potluck recipe, cold pasta salad, cheese tortellini, vinaigrette dressing, easy side dish, vegetarian pasta salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-tortellini-pasta-salad/