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.
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). 🙂
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.
Give this a try. You won’t be disappointed and this makes the perfect dish when asked to bring something to a gathering.
Life is too short for mediocre food.
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Easy Cheese Tortellini Pasta Salad
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Equipment Used
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
- ½ cup extra virgin olive oil
- 2 tablespoons brine from the Kalamata olives See Notes
- 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
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
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.
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