Ingredients
- 20 ounces cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely sliced
- 1/2 cup mozzarella pearls
- 1/4 cup grated Parmesan cheese
- 1/3 cup Italian dressing
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Cook the cheese tortellini according to package instructions until tender.
- Drain the tortellini, rinse lightly with cool water, and allow it to cool completely.
- In a large bowl, combine the cherry tomatoes, cucumber, black olives, red onion, mozzarella pearls, and Parmesan cheese.
- Add the cooled tortellini to the bowl.
- Pour the Italian dressing over the salad.
- Season with Italian seasoning, salt, and black pepper.
- Gently toss everything together until evenly coated without breaking the tortellini.
- Garnish with fresh parsley or basil before serving.
Notes
- This salad tastes even better after chilling for a few hours.
- Add grilled chicken, salami, or pepperoni for extra protein.
- Bell peppers, spinach, roasted chickpeas, or sun-dried tomatoes make great additions.
- For a creamier texture, mix pesto or a spoonful of mayonnaise into the dressing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add a little extra dressing before serving leftovers if the pasta absorbs moisture.
- Serve chilled for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg