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    Home » Pasta

    Easy Cheese Tortellini Pasta Salad

    Published: Jun 5, 2024 · by Natalie · This post may contain affiliate links. Please read our privacy policy. · Leave a Comment

    RECIPE PRINT PIN

    An easy tortellini pasta salad made with tri-color cheese tortellini, Kalamata olives, sweet grape tomatoes, and chunks of fresh mozzarella, all coated with a simple dressing loaded with garlic. If you love garlic, then this dish is for you.

    A white bowl filled with tortellini pasta salad.

    Normally, I’m one to shy away from pasta salads because usually they’re tasteless, the pasta is overcooked, or just plain boring. I like to save my calories for something worthwhile.

    I was at a cookout and spotted this one. It had chunks of fresh mozzarella which caught my eye along with a ton of Kalamata olives. I couldn’t resist and I’m glad I gave in because it was damn good.

    I needed to add this one to my repertoire of cookout dishes and It was simple to replicate. The pasta was coated with tons of minced garlic and a mild blended oil.

    There wasn’t much acid in the dressing which was interesting but I wasn’t going to question it. I figured a little Kalamata olive brine would do nicely and I was right (of course). 🙂

    Closeup of olives cherry tomatoes, cheese, and tortellini.

    Basically, pile on the Kalamata olives, sweet grape tomatoes and chunks of fresh mozzarella and really, how can you go wrong? Another great thing about this tortellini pasta salad is you don’t have to worry about it turning in the heat. This can be left out at room temp and actually should be served at room temp because it tastes better.

    Rather than use all extra virgin olive oil, blend it with a neutral oil like avocado oil. Trust me, it tastes better. Using all extra virgin olive oil makes it heavy. You want the garlic to shine through and the blended oil does the job.

    Let me rephrase that - using an ordinary extra virgin olive oil that isn't expensive gives this a strong flavor. Now, if you have a super good quality extra virgin olive oil that is delicious on its own, that will do just fine.

    You don’t have to use tri-colored tortellini but it sure does make it prettier. If you can’t find tri-colored use the plain ones. You're the master of your kitchen.

    An angled view of a white bowl of pasta salad.

    Give this a try. You won’t be disappointed and this makes the perfect dish when asked to bring something to a gathering. 

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    A white bowl filled with tortellini pasta salad.

    Easy Cheese Tortellini Pasta Salad

    PRINT RECIPE PIN RECIPE SAVE RECIPESaved!
    An easy tortellini pasta salad made with Tri-color cheese tortellini, kalamata olives, sweet grape tomatoes, and chunks of fresh mozzarella, all coated with a simple dressing loaded with garlic. If you love garlic, then this dish is for you.
    This serves 8 people as a side.
    Prep Time: 15 minutes minutes
    Cook Time: 8 minutes minutes
    Author: Natalie Gregory

    Equipment Used

    Large Bowl

    Ingredients

    • 1 pound tri color tortellini I only use frozen
    • 1 cup pitted Kalamata olives I leave them whole
    • 1 pint sweet grape tomatoes
    • 8 ounces of mozzarella balls or fresh mozzarella sliced into chunks
    • ¼ cup extra virgin olive oil See NOTES
    • ¼ cup neutral oil - I use avocado
    • 1 tablespoon brine from the Kalamata olives
    • 1 tablespoon minced garlic
    • 1 teaspoon granulated garlic
    • ½ teaspoon pepper
    • ¼ teaspoon crushed red pepper
    • Kosher salt to taste I use 2 teaspoons Diamond Crystal
    • A handful fresh basil leaves torn or chopped
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    Instructions

    • Cook the tortellini according to package directions. If the package gives a recommended time for al dente, cook one minute more. Check out my post on how to cook pasta for tips.
    • Rinse the tortellini with cold water and drain.
    • In a large bowl, add the remaining ingredients and mix to combine. Best served at room temperature.

    Notes

    If you have a super good quality extra virgin olive oil that is delicious on its own, then you can use all olive oil and skip the neutral oil.
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    Nutritional Information

    I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

    Did you make this recipe?Tag @thegeneticchef and use #thegeneticchef and tell me about it!

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    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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