Ingredients
Scale
- 8 oz fresh cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red and yellow), sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions in salted boiling water until al dente (about 3–5 minutes). Drain and cool.
- While the tortellini cooks, prepare your vegetables: halve the cherry tomatoes, dice the cucumber, slice the bell peppers, and thinly slice the red onion.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- In a large bowl, combine cooked tortellini with chopped vegetables. Drizzle dressing over the mixture and toss gently until well coated.
- Add torn basil just before serving for an aromatic touch.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Feel free to customize with proteins like grilled chicken or chickpeas for added heartiness. Store leftovers in an airtight container in the refrigerator for up to three days.