Go Back

Recipe by:

Dana Ramsey

Delightful Tortellini Pasta Salad for Fall Gatherings

This tortellini pasta salad is a vibrant dish that combines al dente tortellini with fresh vegetables and a zesty dressing, making it perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 minute
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Tortellini and Vegetables
  • 14 oz. tortellini, fresh or frozen, preferably cheese variety
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, roughly chopped
  • ½ cup black olives, pitted and sliced
  • ½ cup mozzarella balls (bocconcini)
  • ½ cup bell pepper, diced (mix of red and yellow for color)
  • ¼ cup red onion, thinly sliced
Group: Dressing
  • ¼ cup extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. Italian seasoning
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl

Method
 

  1. Start by bringing a large pot of salted water to a rolling boil. Drop in the tortellini and cook according to the package instructions until they are al dente, usually about 3-5 minutes for fresh and up to 8 minutes for frozen. Drain the tortellini in a colander and rinse with cold water to halt the cooking process, ensuring they remain delightfully chewy.
  2. While the tortellini cools, chop the cherry tomatoes, spinach, bell peppers, and red onion. The colors pop invitingly, a feast for the eyes that echoes the autumn leaves outside.
  3. In a large mixing bowl, toss together the cooled tortellini, cherry tomatoes, black olives, mozzarella balls, chopped spinach, and diced bell pepper. The textures and colors create a beautiful mix that is both fresh and flavorful.
  4. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Italian seasoning, and a pinch of salt and pepper. The rich, nutty scent of the olive oil merging with the tang of the vinegar results in the perfect dressing.
  5. Pour the dressing over the pasta salad and gently toss to combine all the ingredients. Be careful not to break the delicate tortellini during this step.
  6. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This resting period allows the flavors to marry beautifully. When ready to serve, garnish with fresh basil leaves for a pop of herbal brightness.

Notes

This tortellini pasta salad is not only colorful and fresh but also reflects the vibrant flavors of the season, perfect for any holiday gathering.