Description
A flavorful, easy-to-make pasta salad featuring cheese-filled tortellini tossed in a creamy garlic parmesan dressing with fresh veggies and herbs.
Ingredients
- 12 oz cheese tortellini (fresh or refrigerated)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup finely chopped red onion
- 1/2 cup shredded parmesan cheese
- 1/4 cup chopped fresh basil (or parsley)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated parmesan (for dressing)
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and black pepper to taste
- Optional: red pepper flakes or diced bell pepper for heat/color
Instructions
- Cook tortellini per package directions. Drain and rinse under cold water; set aside to cool.
- In a large bowl, combine cooled tortellini, cherry tomatoes, cucumber, red onion, shredded parmesan, and chopped basil.
- In a separate small bowl, whisk together mayonnaise, sour cream, grated parmesan, minced garlic, lemon juice, olive oil, salt, and pepper until smooth.
- Pour dressing over tortellini mixture and toss gently until everything is evenly coated.
- Adjust seasoning with additional salt, pepper or lemon juice if needed.
- Chill in the refrigerator for at least 30 minutes to let flavors meld.
- Before serving, garnish with extra parmesan and basil. Serve chilled or at room temperature.
Notes
- Make ahead: salad can be prepared a day in advance and tastes even better after sitting overnight.
- Vegetable variations: add bell peppers, olives, or artichoke hearts as preferred.
- For a lighter version, swap Greek yogurt for sour cream or use low-fat mayo.
- To keep tortellini from sticking while chilling, lightly toss with a bit of olive oil after cooling.