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Cheese Tortellini Pasta Salad with Tomatoes, Arugula, and Mozzarella

Cheese Tortellini Pasta Salad with Tomatoes, Arugula, and Mozzarella

I wanted a nice and simple side dish to serve for dinner that I could prepare in advance due to an extra busy day. This pasta salad came together by looking through the refrigerator and using up what I had on hand. There was some cheese tortellini, arugula, spinach, and mozzarella along with some grape tomatoes. I tossed the freshly cooked and drained tortellini with a simple vinaigrette and let their flavors mingle while the pasta cooked. Next, I tossed the rest of the ingredients in before serving and seasoned with sea salt and freshly cracked pepper, to taste. It was just what I was hoping for – light, flavorful, and so delicious. I am looking forward to the leftovers for lunch tomorrow.

Cheese Tortellini Pasta Salad with Tomatoes, Arugula, and Mozzarella

How to Make a Cheese Tortellini Pasta Salad with Tomatoes, Arugula, and Mozzarella

Combine the vegetable oil, olive oil, seasoned rice vinegar, red wine vinegar, and minced garlic together in a large bowl. Add some sea salt and freshly cracked pepper, to taste; whisk until well combined.  Side Note: We like our vinaigrette to be very tangy, if you don’t, halve the vinegar amounts. 

Cook the cheese tortellini in salted boiling water, per package instructions. Drain.

Add the drained cooked tortellini to the whisked vinaigrette; toss to coat evenly. Set aside for 30 minutes to allow flavors to mingle and for the pasta to cool.

Add the arugula, spinach, tomatoes, and mozzarella to the pasta then season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly. Serve. Enjoy.

Cheese Tortellini Pasta Salad with Tomatoes, Arugula, and Mozzarella

Cheese Tortellini Pasta Salad with Tomatoes, Arugula, and Mozzarella

Cook Time: 5 minutes
Total Time: 5 minutes
Course: Sides
Cuisine: Italian
Servings: 8
Author: Pam - For the Love of Cooking

Ingredients

  • Vinaigrette:
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • 3 tbsp seasoned rice vinegar
  • 1 tbsp red wine vinegar
  • 1 clove of garlic minced
  • Sea salt and freshly cracked pepper to taste

  • Other Ingredients:
  • 18 oz cheese tortellini cooked per package instructions, drained
  • 1 cup baby arugula
  • 1 cup baby spinach
  • 1 cup grape tomatoes halved if large
  • 1 cup small mozzarella balls ciliegine, halved
  • 3-4 tbsp fresh basil chopped

Instructions

  • Combine the vegetable oil, olive oil, seasoned rice vinegar, red wine vinegar, and minced garlic together in a large bowl.
    Side Note: We like our vinaigrette to be very tangy, if you don't, halve the vinegar amounts.
  • Add some sea salt and freshly cracked pepper, to taste; whisk until well combined.
  • Cook the cheese tortellini in salted boiling water, per package instructions. Drain.
  • Add the drained cooked tortellini to the whisked vinaigrette; toss to coat evenly.
  • Set aside for 30 minutes to allow flavors to mingle and for the pasta to cool.
  • Add the arugula, spinach, tomatoes, and mozzarella to the pasta then season well with sea salt and freshly cracked pepper, to taste.
  • Toss to coat evenly.
  • Serve. Enjoy.
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10 Comments

  1. Hi. Just curious, why do you use vegetable oil together with olive oil for the dressing, instead of just all olive oil?

  2. what a simply elegant dish! i don’t think i’ve ever bought tortellini, but it must make for a delicious quick-fix meal!

  3. It tasted great the following day too.

    Personally, I would keep the ingredients separated in the refrigerator if you want to make a few days ahead of serving. The pasta/vinaigrette dries out after being refrigerated. I would toss everything together 30 minutes prior to serving and let it sit at room temperature.