Tortellini Bow Tie Pasta Salad
Bursting with vibrant Mediterranean flavors, this Tortellini Bow Tie Pasta Salad is the perfect blend of hearty and refreshing. Combining tender cheese tortellini and al dente bow tie pasta, this recipe is elevated with crisp vegetables like cherry tomatoes, cucumber, and red bell pepper, along with tangy black olives and creamy mozzarella balls. Tossed in a zesty homemade dressing of olive oil, red wine vinegar, Dijon mustard, and a hint of honey, it offers a delightful balance of savory and bright flavors. Fresh basil adds a fragrant finishing touch, making this salad a crowd-pleaser at barbecues, picnics, or as a chilled main dish. Ready in under 35 minutes and perfect for make-ahead meals, this pasta salad is a versatile, colorful addition to any table.
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Recipe Information
Ingredients
- 10 ounces Cheese tortellini
- 8 ounces Bow tie pasta (farfalle)
- 1.5 cups Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 medium Red bell pepper, diced
- 0.5 medium Red onion, thinly sliced
- 0.75 cup Black olives, sliced
- 1 cup Mozzarella balls (ciliegine), drained
- 0.25 cup Fresh basil, chopped
- 0.25 cup Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, about 6-8 minutes, until tender. Drain and rinse under cold water to stop the cooking process.
In the same pot of boiling water, cook the bow tie pasta according to package instructions, about 10-12 minutes, until al dente. Drain and rinse under cold water.
In a large mixing bowl, combine the cooked tortellini, bow tie pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella balls.
In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined to make the dressing.
Pour the dressing over the pasta and vegetable mixture. Toss gently to coat all ingredients evenly.
Add the fresh basil and give the salad a final toss.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 29.4 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1492 mg | 115% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1770 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
