Easy Cheese Tortellini Pasta Salad (Print Version)
# Ingredients:
→ Pasta
01 -
450 g tri-color cheese tortellini, frozen
→ Vegetables
02 -
1 pint (about 300 g) sweet grape tomatoes
03 -
1 cup (about 140 g) pitted Kalamata olives, whole
→ Cheese
04 -
225 g fresh mozzarella balls or mozzarella, cut into chunks
→ Dressing
05 -
60 ml extra virgin olive oil
06 -
60 ml neutral oil (e.g., avocado oil)
07 -
15 ml Kalamata olive brine
08 -
1 tablespoon minced garlic
09 -
1 teaspoon granulated garlic
10 -
0.5 teaspoon ground black pepper
11 -
0.25 teaspoon crushed red pepper
12 -
Kosher salt, to taste (approximately 2 teaspoons Diamond Crystal)
→ Herbs
13 -
A handful of fresh basil leaves, torn or chopped
# Instructions:
01 -
Prepare the frozen tri-color cheese tortellini in a large pot of boiling water according to package directions. For optimal texture, cook one minute longer than the al dente suggestion.
02 -
Rinse the cooked tortellini thoroughly under cold water to stop the cooking process, then drain well.
03 -
In a large bowl, add the drained tortellini, grape tomatoes, pitted Kalamata olives, mozzarella chunks, extra virgin olive oil, neutral oil, olive brine, minced garlic, granulated garlic, black pepper, crushed red pepper, and kosher salt. Toss gently to combine.
04 -
Just before serving, incorporate fresh basil leaves and toss again to distribute.
05 -
Allow salad to rest briefly, then serve at room temperature for optimal flavor.
# Notes:
01 -
For heightened flavor and aroma, use high-quality extra virgin olive oil exclusively in place of neutral oil if desired.