I’m back! My first recipe post in a while since welcoming MK into the world. I’m so excited for summer recipes. It’s my favorite time of year for food.. all the fresh veggies, juicy fruits, and lots of cookouts and get togethers! Pasta salad is one of my favorite dishes in the summer, and I had been craving a tortellini version. I put together this salad with lots of veggies and a zesty red wine vinaigrette.
This recipe is great for feeding a crowd and holds up well at a potluck or cookout. It’s one of those recipes that actually tastes better the next day. The flavors of the vinaigrette meld together and infuse in the veggies. If I’m serving it at home I like to add some fresh arugula for the peppery flavor and some extra greens. If you’re taking it to a potluck or going to have leftovers, I would omit the arugula as it can get slimy in the vinaigrette if left too long. Otherwise this pasta salad is a great one to eat on all week long!
The cooking process is veryyyy simple. Start by chopping up all your veggies. I halve the cherry tomatoes, but if they are really big you can quarter them. Slice the cucumber in about quarter inch coins, then quarter those. Dice the peppers into around half inch squares. Then you can cook your tortellini according to the package. Most only take a few minutes to cook. Strain the pasta then rinse it with cool water. This keeps the pasta from cooking further so it will have a good texture for the tortellini pasta salad. You can also drizzle the pasta with some olive oil to keep the pieces from sticking together. The vinaigrette comes together as easily as whisking the ingredients together. Get the easy recipe below.
Tortellini Pasta Salad
8-10
servings20
minutesIngredients
20oz cheese tortellini
1 large English cucumber, sliced 1/4in thick and quartered
2 bell peppers, diced
1 pint cherry tomatoes, halved
8oz mozzarella pearls
2/3 cup olive oil
1/3 cup red wine vinegar
1 tbsp dijon mustard
1 tbsp Italian seasoning
salt and pepper to taste
5oz arugula (optional)
Directions
Cook tortellini according to package. Drain and rinse with cool water. You can drizzle with some olive oil to keep the pasta from sticking to each other.
Make vinaigrette by whisking together olive oil, vinegar, mustard and spices.
Toss together cooled pasta, vegetables, mozzarella pearls and vinaigrette.
Store pasta salad in the fridge until ready to serve. If using arugula, add right before serving.
So easy right?! Tell me in the comments, are you a pasta salad lover as well? What are your favorite recipes? If you like this recipe, also check out my Mandarin Orange Rainbow Ramen Salad, Creamy Balsamic Pasta Salad and Ramen Noodle Picnic Slaw.
Biscuits & blessings,
Leels
