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Bright and Fresh Tortellini Pasta Salad with Vegetables, Chickpeas, and Zesty Italian Dressing Recipe

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3.8 from 2 reviews

A bright and refreshing tortellini pasta salad featuring cheese tortellini, crisp vegetables, chickpeas, mozzarella pearls, fresh basil, and a zesty homemade Italian-style dressing. This dish is perfect for picnics, potlucks, and effortless summer dinners, offering a flavorful combination of textures and tastes that can be prepared ahead of time.

Ingredients

Pasta and Vegetables

  • 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

Cheese and Herbs

  • 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)

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. Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions until just tender, usually about 3-5 minutes. Drain and rinse briefly under cool water to stop cooking; drain very well to remove excess moisture.
  2. Prepare the Dressing: In a bowl or jar, whisk (or shake) together the extra-virgin olive oil, vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, minced garlic, salt, black pepper, and optional crushed red pepper flakes until the mixture is emulsified and well combined.
  3. Combine Salad Ingredients: In a large mixing bowl, add the cooled tortellini, halved cherry tomatoes, diced cucumber, red bell pepper, finely diced red onion, sliced black olives, rinsed chickpeas, mozzarella pearls, grated Parmesan, and sliced fresh basil.
  4. Toss with Dressing and Chill: Pour about three-quarters of the dressing over the salad and toss gently to evenly coat all ingredients. Cover the bowl and refrigerate for 30 to 60 minutes to allow flavors to meld.
  5. Serve and Garnish: Before serving, toss the salad again and add any remaining dressing as needed. Taste and adjust the seasoning with additional salt and pepper if necessary. Garnish with extra fresh basil leaves and Parmesan cheese for a bright and appealing presentation.

Notes

  • For best flavor, prepare the salad up to 24 hours in advance and refresh with additional dressing just before serving.
  • Ensure tortellini is thoroughly drained to prevent the dressing from becoming watery.
  • To reduce the sharpness of the red onion, soak the diced onion in cold water for 10 minutes, then drain well before adding.
  • Leftovers keep well refrigerated for up to 3 days. Add fresh basil after chilling for the best flavor.

Find it online: https://miracooking.com/bright-and-fresh-tortellini-pasta-salad-with-vegetables-chickpeas-and-zesty-italian-dressing-recipe/