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This cheerful cheese tortellini salad mashes together pillowy pasta, juicy tomatoes, tangy olives, and soft mozzarella for a snack that screams Italian vibes. The dressing? It’s super garlicky and packs loads of flavor. Grab this dish for busy nights or laid-back picnics since you can throw it together real quick. Folks keep asking for it whenever I show up with it because it’s that tasty and simple.
The first time I threw this together for a summer BBQ everyone bugged me for details before dessert was even served Now it always shows up at my family get-togethers when it’s warm outside
Delicious Ingredients
- Fresh basil leaves: Tear or cut these up for a burst of herby flavor Grab ones that look deep green and smell sweet
- Kosher salt: Use two teaspoons (Diamond Crystal is best) to boost the flavors without being too strong
- Crushed red pepper: Just a pinch (about a quarter teaspoon) gives this salad a mild heat
- Black pepper: Half a teaspoon adds subtle spice Crack it fresh if you can for best results
- Granulated garlic: One teaspoon adds a mellow garlicky taste that rounds out the sharpness
- Minced garlic: One tablespoon delivers punchy freshness in every bite
- Brine from Kalamata olives: A spoonful (tablespoon) adds deep, savory kicks and brings the whole salad together
- Neutral oil like avocado: Use a quarter cup to balance boldness If you skip, just know olive oil’s flavor will shine more
- Extra virgin olive oil: Pour in a quarter cup for a rich and fruity touch Good quality makes all the difference
- Fresh mozzarella balls or sliced mozzarella: Eight ounces soak up all that tasty dressing Use water-packed for extra creaminess
- Sweet grape tomatoes: Look for brightly-colored, firm little tomatoes because they bring juicy sweetness
- Kalamata olives: Whole and pitted, these bring salty depth and keep things straightforward Plus, they should look glossy and firm
- Tri color frozen tortellini: One pound gives you soft pasta with cheesy middles Hold out for frozen instead of dried for the nicest texture
Simple How-To Guide
- Finish with Basil and Serve:
- Break or cut your fresh basil on top and gently toss the salad again It tastes best when you leave it out on the counter for a little bit first
- Add the Main Ingredients:
- Drop in the cooled tortellini, the mozzarella chunks or balls, Kalamata olives, and grape tomatoes into your big bowl with the dressing Toss lightly so everything’s coated well
- Prepare the Dressing and Salad Base:
- Pour the olive oil, neutral oil, brine, both garlics, black and crushed red pepper, and salt into a large bowl Stir until it smells awesome and looks well-blended
- Cook the Tortellini:
- Boil a big pot of salted water Toss the tortellini in and follow the bag’s instructions If you want it softer give it a minute more Drain, then rinse with lots of cold water to cool and stop it from sticking together
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Need-to-Know Bits
- This one’s packed with protein and works whether you serve it as a main or a side
- Give it half an hour to marinate—it’ll taste even fresher
- It doubles easily for parties and won’t wilt at an outdoor picnic
The part I love most? The sweet tomatoes bursting with garlicky flavor in every fork. When we took it on a picnic last time the kids kept sneaking handfuls of mozzarella chunks right out of the bowl!
How to Keep It Fresh
Pop leftovers in a sealed box in the fridge for three days tops It actually gets tastier overnight If it stiffens up just drizzle on more olive oil and mix before eating
Ingredient Swaps
No mozzarella in the fridge? Grab some cubed provolone or feta for a tangier twist Olives not your thing? Roasted red peppers work great instead Colored tortellini looks fun but plain cheese ones do the trick too
Fun Ways to Share
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Serve alongside steak or chicken from the grill or let it take the spotlight for a vegetarian meal It’s awesome with some crusty bread Want finger food for a crowd? Scoop spoonfuls into little lettuce cups
Foodie Background
Salads like this are favorites in Italy because they use bright, fresh things and look so cheerful The colorful tortellini nods to the Italian flag and simple flavors like olive oil, mozzarella, and garlic are comfort food at heart
Common Questions
- → How do I keep the tortellini from becoming mushy?
Don’t cook tortellini for too long. Follow the package steps for doneness. As soon as they’re done, rinse them with cold water right away so they don’t get soft and sticky.
- → Can I substitute another cheese for mozzarella?
While mozzarella’s got that mild and creamy vibe, you could totally swap in some feta or small cubes of provolone if you want a twist.
- → What is the purpose of using olive brine in the dressing?
Olive brine gives the dressing a salty kick and tiny pop of tangy flavor that makes the pasta and veggies taste even brighter.
- → Should this salad be served cold or at room temperature?
If you leave it out a bit before digging in, the flavors hang out together and really shine. It’s still yummy when cold, though.
- → How far ahead can I prepare this dish?
Make it up the day before if you want. Save the basil for the last minute so it stays extra green and fresh on top.