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As the summer sun beckons us outdoors, pasta salads become a staple at gatherings and picnics. Their refreshing nature, combined with the ability to serve them cold, makes them ideal for warm days when we crave light yet filling meals. Among the myriad of pasta salad options, the Tortellini Fiesta Salad stands out as a vibrant and flavorful choice. This delightful dish masterfully combines fresh ingredients with tender cheese tortellini, creating a feast for both the eyes and the palate.

Italian Tortellini Pasta Salad

Brighten your summer gatherings with the Tortellini Fiesta Salad, a vibrant and refreshing dish that's perfect for picnics and potlucks. This delicious salad combines tender cheese tortellini with sweet cherry tomatoes, crunchy cucumbers, and creamy mozzarella, all tossed in a flavorful homemade dressing. Packed with fresh veggies and easy to customize, it's a nutritious choice that will impress your guests. Enjoy it as a side or a light meal on warm days!
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Ingredients
  

12 oz cheese tortellini

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red bell pepper, diced

½ cup red onion, finely chopped

½ cup black olives, sliced

1 cup fresh spinach, roughly chopped

¾ cup mozzarella balls (bocconcini), halved

½ cup fresh basil, chopped

¼ cup olive oil

3 tbsp red wine vinegar

1 clove garlic, minced

1 tsp Italian seasoning

Salt and black pepper, to taste

Instructions
 

Cook the Tortellini: In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.

    Prepare the Vegetables: While the tortellini is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Slice the black olives and halve the mozzarella balls. In a large mixing bowl, combine all the prepared vegetables and olives.

      Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and black pepper until emulsified.

        Combine Ingredients: Once the tortellini has cooled, add it to the bowl with the vegetables. Pour the dressing over the pasta and toss gently to combine. Add in the chopped spinach and fresh basil, giving it a final toss to evenly distribute all the ingredients.

          Chill and Serve: Cover the salad with a lid or plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

            Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings