Balsamic Tortellini Salad
A simple, yet incredibly flavorful recipe that captures the essence of summer. It's quick to make, unbelievably satisfying, and perfect for a potluck or a light weeknight dinner.
Equipment
- Large pot
- Small bowl
- Large bowl
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 cup grape or cherry tomatoes halved
- 1 cup cucumber diced
- 0.5 cup red bell pepper chopped
- 0.25 cup red onion thinly sliced
- 0.5 cup feta cheese crumbled (or mozzarella pearls)
- 0.25 cup fresh parsley or basil chopped
- 0.25 cup balsamic vinegar
- 0.33 cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- salt and pepper to taste
Instructions
- Cook tortellini according to package directions. Drain, rinse with cool water, and let cool completely.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Taste and adjust seasonings as needed.
- In a large bowl, combine the cooled tortellini, tomatoes, cucumber, red bell pepper, red onion, feta cheese, and herbs.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
Feel free to get creative with cheese variations, protein additions, different vegetables, or nuts and seeds.