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Fresh Tuscan Tortellini Pasta Salad Recipe Easy Italian Vinaigrette

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A quick and easy Tuscan-inspired pasta salad featuring fresh cheese tortellini, cherry tomatoes, arugula, and a tangy homemade Italian vinaigrette. Perfect for summer gatherings and light lunches.

Ingredients

Scale
  • 12 ounces fresh cheese tortellini
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh arugula
  • 1/4 cup sun-dried tomatoes, chopped (oil-packed)
  • 1/3 cup Kalamata olives, pitted and halved (optional)
  • 1/4 small red onion, thinly sliced
  • 1/4 cup fresh basil, chopped (or oregano)
  • Italian Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of fresh cheese tortellini and cook according to package instructions, about 3-5 minutes until tender but still firm. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While pasta is cooking, halve 1 cup of cherry tomatoes, thinly slice 1/4 small red onion, chop 1/4 cup sun-dried tomatoes, halve 1/3 cup Kalamata olives (if using), and roughly chop 1/4 cup fresh basil. Add all to the bowl with tortellini.
  3. In a small bowl or jar, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon honey, and 1/2 teaspoon dried oregano. Season with salt and pepper to taste. Whisk or shake vigorously until emulsified.
  4. Pour the vinaigrette over the tortellini and veggies. Add 2 cups fresh arugula last to keep it fresh and crisp. Toss gently but thoroughly to coat everything evenly in the dressing.
  5. Let the salad sit at room temperature for 10-15 minutes to allow flavors to meld, or refrigerate for up to 2 hours if preparing ahead. Give it a quick toss before serving and adjust seasoning if needed.

Notes

Rinse tortellini after boiling to stop cooking and avoid sogginess. Add arugula last to keep it crisp. Whisk mustard well to emulsify vinaigrette. Dressing tastes better after sitting for an hour. For vegan version, use vegan tortellini and replace honey with maple syrup. Store salad in airtight container up to 2 days; add fresh arugula before serving.

Nutrition

Keywords: tortellini pasta salad, Tuscan pasta salad, Italian vinaigrette, summer salad, easy pasta salad, cheese tortellini salad

Find it online: https://evabake.com/fresh-tuscan-tortellini-pasta-salad-recipe-easy-italian-vinaigrette/