Description
A vibrant and comforting salad featuring cheese tortellini, fresh vegetables, and a tangy dressing.
Ingredients
Scale
- 8 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup black olives, sliced
- 1/2 red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar or lemon juice
- Salt and pepper to taste
Instructions
- Cook the tortellini: Boil a large pot of salted water. Cook the tortellini according to the package instructions until they are al dente. Drain and rinse them under cold water to stop the cooking process.
- Prepare your vegetables: While the pasta cooks, chop the vegetables.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), salt, and pepper.
- Combine ingredients: In a large bowl, combine cooked tortellini, tomatoes, cucumber, olives, red onion, and basil.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Chill: Cover the bowl and let it chill in the refrigerator for at least 30 minutes.
- Serve and enjoy: Give the salad a final toss before serving.
Notes
Allow the salad to sit for a while to let the flavors meld for the best taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 10mg
Keywords: tortellini, pasta salad, Italian, vegetarian, summer salad
