Ingredients
Scale
- 1 pounds cheese tortellini, fresh or refrigerated
- 4 ounces jarred artichoke hearts, drained & chopped
- 3 ounces olives, kalamata or mixed, halved
- 3 ounces sun-dried tomatoes, oil-packed, sliced
- 6 ounces mini mozzarella balls, bocconcini, halved
- 1 cup cherry tomatoes, halved
- 2 garden cucumbers, diced
- 1 small red onion, very thinly sliced
- 1/4 cup fresh basil, torn
- 3 tablespoons extra virgin olive oil
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, finely grated
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1 teaspoon dried basil
- 1/2 teaspoon fine kosher salt
- 1/4 teaspoon black pepper
Instructions
- Boil the cheese tortellini in salted water according to package instructions. Drain and rinse briefly under cool water. Place in a large salad bowl to cool.
- Make the dressing by whisking all the dressing ingredients: olive oil, vinegar, lemon juice, garlic, dijon mustard, honey, dried basil, kosher salt, and black pepper. Pour over the cooked pasta and toss to combine; this will help prevent it from sticking.
- Chop all the salad ingredients: artichoke hearts, olives, sun-dried tomatoes, cherry tomatoes, cucumbers, red onion, and fresh basil.
- Add the chopped ingredients to the bowl with the pasta along with mini mozzarella balls and toss gently to combine.
- Let the salad sit for 10 to 15 minutes before serving to allow the flavors to meld.
Notes
Serve chilled or at room temperature for the best flavor.
This salad can be made a day in advance, just keep it refrigerated.
Feel free to add or substitute your favorite veggies for personal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.