Description
A refreshing and hearty summer pasta salad with cheese tortellini, roasted red peppers, and a tangy dressing, perfect for BBQs and picnics.
Ingredients
Pasta and Vegetables
- 12 oz Cheese tortellini (fresh or refrigerated) (Refrigerated tortellini is preferred for this recipe.)
- 1 cup Roasted red peppers (Jarred is acceptable; just drain and slice.)
- 1 cup Cherry tomatoes (Optional for added sweetness.)
- 1 cup Cucumber or celery (For added crunch.)
- 1/4 cup Red onion (Use in moderation; soak if too sharp.)
- 1/2 cup Fresh basil or parsley (Chopped for garnish.)
Dressing
- 1/4 cup Olive oil (Used in homemade vinaigrette.)
- 2 Tbsp Red wine vinegar (For tanginess in the dressing.)
- 1 tsp Dijon mustard (Adds flavor to the dressing.)
- 1 clove Minced garlic (Or garlic powder.)
- 1 tsp Italian seasoning (For additional flavor.)
- 1 pinch Sugar or honey (To balance acidity.)
- Salt and black pepper To taste (Season to preference.)
Cheese
- 1/2 cup Parmesan cheese (Shaved or grated based on preference.)
Instructions
Cooking Tortellini
- Cook the tortellini in salted water until just tender.
- Drain and rinse briefly with cool water, then drain well.
- Toss tortellini with a little dressing first to prevent sticking.
Mixing Salad
- Add roasted red peppers, tomatoes, cucumber, onion, herbs, and Parmesan.
- Toss again, taste, and adjust salt, pepper, and dressing.
- Chill for at least 30 minutes before serving.
Notes
For best results, keep crunchy ingredients separate until serving and adjust dressing as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Italian, Mediterranean