Best Grinder Tortellini Salad

Introduction
This tortellini salad brings bright summer produce and pillowy cheese tortellini together for a crowd-pleasing, colorful dish. It’s the kind of recipe you can toss together after work and still feel proud to serve at a backyard picnic. If you enjoy salads that balance comfort and crisp freshness, this one will become a staple in your rotation. For another crunchy, fruity option to pair with this pasta salad, try our apple walnut salad.

Why This Recipe Is a Great Choice

This tortellini salad is a great choice because it’s quick, forgiving, and full of contrast. Cooked cheese tortellini acts as a satisfying, neutral canvas that soaks up the Italian dressing while still holding its texture. Cherry tomatoes and cucumber bring juicy bursts that brighten every bite, and bell pepper and red onion add color and a gentle crunch. Olives introduce a salty, briny note that balances the creamy parmesan perfectly. It’s also very adaptable so you can easily scale it for a potluck or double it for meal prep. If you like Mediterranean flavors, you might also enjoy a tangy beet salad with goat cheese and balsamic as a complementary side.

Flavor and Texture

The salad offers a pleasing mix of textures from tender tortellini to crisp cucumber and pepper. Sweet, juicy tomatoes contrast with sharp red onion, while sliced olives add a savory pop. Italian dressing ties everything together with herbs and acidity, lifting the richness of grated parmesan. Each forkful delivers creamy, salty, tangy, and crunchy notes that make the salad interesting through the last bite. Finished with fresh basil, the aroma alone is enough to make you eager to serve.

Ingredients

– 12 oz cheese tortellini
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, diced
– 1/2 cup bell pepper, diced
– 1/4 cup red onion, finely chopped
– 1/2 cup olives, sliced
– 1/2 cup Italian dressing
– 1/4 cup parmesan cheese, grated
– Salt and pepper to taste
– Fresh basil for garnish

Step by Step Instructions

1. Cook the cheese tortellini according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, bell pepper, red onion, and olives.
3. Pour Italian dressing over the salad and toss to combine.
4. Add grated parmesan cheese, salt and pepper to taste, and mix well.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with fresh basil before serving.

Tips for Best Results

Use slightly undercooked tortellini if you plan to chill the salad so the pasta doesn’t become too soft. Cut vegetables into similar-sized pieces for a balanced bite in every forkful and to keep the presentation pretty for photos. If you prefer a brighter dressing, add a squeeze of fresh lemon juice before tossing. Taste and adjust seasoning after chilling because flavors can mellow in the refrigerator. For a crunchy finish, sprinkle toasted pine nuts or sunflower seeds just before serving.

Storage and Make Ahead

Store the salad in an airtight container in the refrigerator for up to three days for best texture. Keep any extra dressing separate if you plan to make it more than a day ahead to prevent the vegetables from becoming soggy. When reheating is desired, bring to room temperature and toss gently with a splash of fresh dressing. This salad is ideal for making the day before a gathering and chilling to let flavors meld.

Final Thought

This Best Grinder Tortellini Salad strikes a lovely balance between easy prep and show-stopping color and flavor. It’s a versatile option for weeknight dinners, potlucks, or picnic spreads and photographs beautifully for social sharing. With a quick chill and a sprinkle of basil, it’s ready to impress.

Conclusion

For a slightly different take with helpful step-by-step photos and tips, check out Grinder Salad Tortellini Pasta Salad – Cooking in the Midwest.

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