Italian Tortellini Pasta Salad
A colorful and flavorful pasta salad featuring cheese tortellini, fresh vegetables, and a tangy dressing, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 12 oz cheese tortellini Cook according to package instructions
- ½ cup sun dried tomatoes Chopped
- ½ cup olives Sliced, any variety
- 1 cup feta cheese Crumbled
- 1 cup bell peppers Diced, any color
- 1 cup cucumber Diced
Dressing
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1 tsp pepper To taste
Garnish
- ¼ cup fresh basil Leaves, for garnish
Instructions
Preparation
- Cook the cheese tortellini according to package instructions; drain and let cool.
- In a large bowl, combine the cooled tortellini, sun dried tomatoes, olives, diced bell peppers, diced cucumber, and crumbled feta cheese.
Making the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Garnish with fresh basil leaves.
Chilling
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Serve this pasta salad cold or at room temperature. Pairs well with grilled meats or can be enjoyed on its own. Store leftovers in an airtight container for up to three days.