Description
A bright, shareable tortellini pasta salad packed with crisp vegetables, chickpeas, mozzarella, basil, and a zesty homemade Italian-style dressing—perfect for picnics, potlucks, and easy summer dinners.
Ingredients
20 oz (about 567 g) refrigerated cheese tortellini
2 cups (about 300 g) cherry tomatoes, halved
1 1/2 cups (about 225 g) cucumber, diced
1 cup (about 150 g) red bell pepper, diced
1/2 cup (about 75 g) red onion, finely diced
3/4 cup (about 110 g) black olives, sliced
1 can (15 oz / 425 g) chickpeas, rinsed and drained
8 oz (227 g) fresh mozzarella pearls
1/3 cup (about 30 g) Parmesan, finely grated (plus more to serve)
1/2 cup (about 20 g) fresh basil, thinly sliced (plus more to garnish)
For the dressing
1/2 cup (120 ml) extra-virgin olive oil
1/4 cup (60 ml) vinegar
1 tbsp (15 ml) lemon juice
2 tsp Dijon mustard
2 tsp honey
2 tsp Italian seasoning
2 garlic cloves, minced or finely grated
3/4 tsp salt, plus more to taste
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
Instructions
1) Bring a large pot of salted water to a boil. Cook the 20 oz (567 g) cheese tortellini according to package directions until just tender. Drain and rinse briefly under cool water; drain very well.
2) Make the dressing: whisk (or shake in a jar) the olive oil, vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic, salt, pepper, and optional red pepper flakes until emulsified.
3) In a large bowl, combine cooled tortellini, cherry tomatoes, cucumber, red bell pepper, red onion, olives, chickpeas, mozzarella pearls, Parmesan, and basil.
4) Pour in about 3/4 of the dressing and toss gently to coat. Cover and refrigerate 30–60 minutes.
5) Before serving, toss again and add remaining dressing as needed. Taste and adjust salt and pepper. Garnish with extra basil and Parmesan if desired.
Notes
For best flavor, make it up to 24 hours ahead; refresh with extra dressing right before serving.
Drain tortellini thoroughly to avoid watering down the dressing.
If you prefer a milder onion bite, soak the diced red onion in cold water for 10 minutes, then drain well.
Leftovers keep well in the refrigerator for up to 3 days; add fresh basil after chilling for the brightest flavor.
- Prep Time: 20 minutes
- Cook Time: 5 minutes