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Easy Tortellini Pasta Salad

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Ingredients Method Notes

Ingredients
  

Salad:
  • 1 pound cheese tortellini cooked to al dente according to the package directions
  • 8 ounces small mozzarella cheese balls sometimes called “pearls”
  • 10 ounces grape or cherry tomatoes rinsed and halved
  • ½ cup red onion chopped small
  • ½ cup fresh basil leaves thinly sliced into a chiffonade
Dressing:
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Cook the tortellini to al dente according to the package directions. Drain, and then rinse under cool running water to stop the cooking process. Drain well.
  2. Whisk together all ingredients for the dressing in a large bowl.
  3. Add the cooked tortellini, mozzarella cheese balls, tomatoes, and red onion to the bowl with the dressing and toss well to coat.

Notes

Serve or store in an airtight container in the fridge for up to 3 days.
Right before serving, thinly slice the basil and gently stir it into the salad.
The pasta may absorb liquid as it sits, so you might need to add a splash more oil and vinegar before serving.

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