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Fresh Italian Tortellini Pasta Salad Easy Recipe with Mozzarella Pearls

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A quick and easy Italian tortellini pasta salad featuring fresh mozzarella pearls, cherry tomatoes, and a bright herby dressing. Perfect for summer picnics, potlucks, or last-minute gatherings.

Ingredients

Scale
  • 12 ounces fresh cheese tortellini
  • 1 cup mozzarella pearls (about 150 grams)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/4 cup extra-virgin olive oil (60 ml)
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, finely minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions

  1. Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat (about 10 minutes). Add 12 ounces of fresh cheese tortellini. Cook according to package instructions, usually 3 to 4 minutes, until tender but still firm (al dente). Stir occasionally to prevent sticking.
  2. Immediately drain the tortellini in a colander and rinse under cold water to stop the cooking. Let it drain well for 5 minutes.
  3. In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 finely minced garlic clove, 1 teaspoon dried oregano, and salt and pepper to taste. Adjust acidity by adding more vinegar or oil as preferred.
  4. In a large mixing bowl, combine the cooled tortellini, 1 cup halved cherry tomatoes, 1/3 cup sliced Kalamata olives, and 1/4 cup thinly sliced red onion (if using). Toss gently to mix.
  5. Tear about 1/2 cup fresh basil leaves and add along with 1 cup mozzarella pearls. Gently fold these in so they don’t break up but get evenly distributed.
  6. Pour the dressing over the salad and toss carefully to coat everything without crushing the delicate cheese pearls. Taste and adjust salt, pepper, or vinegar as needed.
  7. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Bring it out about 10 minutes before eating to take the chill off slightly.

Notes

Rinse the cooked tortellini under cold water to stop cooking and prevent sogginess. Gently fold in mozzarella pearls to avoid breaking them. Chill the salad for at least 30 minutes before serving for best flavor. If salad seems dry after chilling, drizzle extra olive oil and toss again.

Nutrition

Keywords: tortellini pasta salad, mozzarella pearls, Italian pasta salad, summer salad, picnic recipe, easy pasta salad, fresh herbs, quick recipe

Find it online: https://twirltaste.com/fresh-italian-tortellini-pasta-salad-easy-recipe-with-mozzarella-pearls/