1poundcheese tortellinicooked to al dente according to the package directions
8ouncessmall mozzarella cheese ballssometimes called “pearls”
10ouncesgrape or cherry tomatoesrinsed and halved
1/2cupred onionchopped small
1/2cupfresh basil leavesthinly sliced into a chiffonade
Dressing:
4tablespoonsextra-virgin olive oil
3tablespoonswhite wine vinegar
1tablespoonhoney
1/2teaspoonsalt
1/4teaspoonblack pepper
Instructions
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.
Whisk together all ingredients for the dressing in a large bowl.
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.
Keyword easy pasta salad, easy tortellini pasta salad