It is rare that, in the span of 24 hours, I pin a recipe, make it, clean the dishes and sit down to post it — but here we are. This tortellini salad is right on the money. It’s not mayo-based and thus not heavy, and you can adjust the veggies to suit your tastes. Win!
Tortellini Pasta Salad
adapted from Serious Eats
1 pound tortellini
1 red bell pepper, seeded and sliced into strips
1 cup corn (I used frozen silver queen)
1 tomato, halved, seeds squeezed out, flesh sliced into strips
1/2 medium cucumber, halved lengthwise, seeds scooped out, sliced into strips
1/2 small red onion, diced or thinly sliced
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 cup canola or olive oil or a combination
salt and pepper to taste
crumbled goat cheese to garnish
Cook pasta according to instructions, drain and set aside to cool.
Combine veggies with tortellini in a large bowl.
Mix vinegar, mustard, oil and salt and pepper. Drizzle onto salad to taste. Toss to combine, sprinkle with goat cheese and serve.
The original recipe called for 1/3 cup vinegar and 2/3 cup oil, but I didn’t use but about half. I’ve adjusted the measurements in the recipe above but use as much or as little of the dressing as you’d like.