Tortellini Salad Recipe

Boil pasta

Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions until al dente (usually 3–5 minutes for fresh/refrigerated). Stir occasionally to prevent sticking.

Drain the tortellini in a colander and immediately rinse briefly under cold running water to stop cooking and cool the pasta for the salad. Shake off excess water and transfer to a large mixing bowl.

Halve the cherry tomatoes. Peel (if desired) and dice the cucumber into 1/4-inch pieces. Core, seed and dice the red bell pepper into similar-size pieces. Thinly slice the red onion (or finely dice if you prefer a milder bite).

Roughly chop or tear the basil leaves. If using larger spinach leaves, chop them into bite-size pieces. Add the tomatoes, cucumber, bell pepper, red onion, spinach, sliced olives, and basil to the bowl with the cooled tortellini.

Add the grated Parmesan to the bowl and toss gently to distribute.

In a medium bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or sugar), minced garlic, dried Italian seasoning, salt, black pepper, and red pepper flakes if using.

Whisk vigorously (or shake the jar with the lid on) until the dressing is fully emulsified and slightly thickened, about 30 seconds to 1 minute. Taste and adjust seasoning—add more salt, pepper, or vinegar to preference.

Pour the dressing over the tortellini and vegetables. If using optional add-ins (diced cooked chicken or prosciutto, nuts), add them now.

Gently toss everything together until the tortellini and vegetables are evenly coated with dressing. Be careful not to bruise the spinach or basil.

Let the salad rest for at least 10–15 minutes at room temperature so flavors meld. For best results, refrigerate for 30–60 minutes, then toss again before serving. If refrigerated longer than 1 hour, you may want to add a splash more olive oil or vinegar when serving, as pasta can absorb dressing.

Transfer to a serving bowl or plate. Garnish with additional grated Parmesan and a few fresh basil leaves. Serve chilled or at cool room temperature.