Description
A creamy, zesty pasta salad featuring cheese tortellini tossed with garlic, Parmesan, fresh veggies, and a light Italian dressing—perfect for picnics or quick sides.
Ingredients
Units
Scale
- 12 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt (optional for creaminess)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Cook tortellini according to package instructions until al dente. Drain and rinse under cold water; set aside to cool.
- In a large bowl, whisk together mayonnaise, Greek yogurt (if using), minced garlic, olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- Add cooled tortellini, cherry tomatoes, cucumber, red bell pepper, red onion, Parmesan cheese, and chopped basil to the bowl.
- Toss gently until all ingredients are evenly coated in the dressing.
- Adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature. Garnish with extra basil or Parmesan if desired.
Notes
- Make-ahead: Prep up to a day ahead and store covered in the fridge.
- Add-ins: Consider olives, artichoke hearts, grilled chicken, or sun-dried tomatoes.
- Make it lighter: Use full Greek yogurt in place of mayo.
- Store leftovers in an airtight container for up to 3–4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 15 mg