Description
This Roasted Red Pepper Tortellini Salad is a fresh, vibrant, and flavorful Mediterranean-inspired dish combining tender tortellini, sweet smoky roasted red peppers, crisp vegetables, and melty shredded mozzarella cheese (vegetal). Ideal for a quick lunch, a side dish, or a potluck favorite, this colorful salad offers a perfect blend of textures and tastes that is easy to prepare and endlessly adaptable.
Ingredients
Scale
Main Ingredients
- 250g fresh or frozen cheese tortellini
- 1 cup roasted red peppers, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, finely chopped
- 1/4 cup red onion, thinly sliced
- 3/4 cup shredded mozzarella cheese (vegetal)
- 1/4 cup fresh basil leaves
Dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until tender. Drain and rinse with cold water to stop cooking and cool the pasta.
- Prep the Vegetables: While the tortellini cooks, dice the roasted red peppers, slice the cherry tomatoes in halves, finely chop the cucumber, and thinly slice the red onion. Set all aside.
- Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper until emulsified. This simple dressing allows the fresh ingredients to shine.
- Combine Ingredients: In a large mixing bowl, combine the cooked tortellini, roasted red peppers, cherry tomatoes, cucumber, red onion, and shredded mozzarella cheese (vegetal). Drizzle the dressing over the top and toss gently to coat everything evenly.
- Garnish and Serve: Finish with fresh basil leaves tossed in or sprinkled over the salad. Serve immediately or chill for a refreshing cold dish later on.
Notes
- Use fresh tortellini for a lighter texture ideal for salads.
- Let the salad rest in the fridge for 30 minutes to allow flavors to meld beautifully.
- Start with less dressing and add more gradually to avoid sogginess.
- Slice vegetables uniformly to ensure consistent flavor and pleasing texture.
- Add fresh basil just before serving to preserve its bright flavor and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing the salad is not recommended, but cooked tortellini can be frozen separately.
- For a warm twist, reheat tortellini separately and then toss with fresh vegetables and dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: roasted red pepper, tortellini salad, Mediterranean salad, vegetarian salad, fresh pasta salad
