Description
12 oz cheese tortellini (fresh or frozen)
4 oz goat cheese, crumbled
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup black olives, sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, chopped
Directions:
Cook the tortellini according to package instructions. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked tortellini, goat cheese, cherry tomatoes, cucumber, red onion, and black olives.
In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic powder, salt, and black pepper.
Pour the dressing over the pasta salad and toss gently to combine.
Garnish with fresh basil and serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a rolling boil. Add the 12 oz of cheese tortellini and cook according to the package directions, typically 3-4 minutes for fresh or 7-9 minutes for frozen, until al dente. Immediately drain the tortellini in a colander and rinse thoroughly under very cold running water. This crucial step stops the cooking process and cools the pasta, preventing it from becoming gummy.
While the tortellini cools, prepare your vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the black olives. Crumble the 4 oz of goat cheese. In a large serving bowl, combine the cooled tortellini, tomatoes, cucumber, red onion, olives, and crumbled goat cheese.
For the dressing, take a small bowl or jar. Add the 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk vigorously until the mixture is fully emulsified. Pour the dressing over the pasta salad ingredients. Using a large spoon or spatula, toss everything together gently but thoroughly to ensure every component is coated without breaking the delicate tortellini.
Finally, garnish the salad with the 2 tablespoons of chopped fresh basil. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile pasta salad is excellent as a standalone light lunch or a vibrant side dish. For a summer barbecue, serve it alongside grilled chicken, burgers, or vegetable skewers. To make it a more substantial meal, add a can of drained and rinsed chickpeas or flaked grilled salmon. It pairs beautifully with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. For presentation, serve in a large, shallow bowl and garnish with extra basil leaves and a sprinkle of cracked black pepper.
How-to Summary
Boil and cool tortellini. Chop vegetables and crumble cheese. Whisk dressing ingredients together. Combine all components in a large bowl and toss with the dressing. Garnish with fresh basil and chill before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can assemble it up to 24 hours in advance. Store it covered in the refrigerator. Add the fresh basil garnish just before serving for the best color and flavor.
What can I use instead of goat cheese? Feta cheese is an excellent substitute for a similarly tangy flavor. For a creamier texture, try fresh mozzarella pearls (bocconcini) or ricotta salata.
Is there a substitute for balsamic vinegar? Red wine vinegar or a squeeze of fresh lemon juice mixed with a 1/2 teaspoon of Dijon mustard can work well in a pinch.
Can I use a different pasta? Absolutely. Cheese-filled ravioli, farfalle (bow-tie pasta), or rotini would all be delicious alternatives. Adjust cooking times according to the pasta shape used.
How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, though the vegetables may soften slightly.
Common Mistakes to Avoid
Avoid overcooking the tortellini, as it will become mushy in the salad. Always rinse it under cold water immediately after draining. Do not skip the chilling time before serving, as this allows the pasta to absorb the dressing. Be cautious with salt—since the cheese, olives, and dressing already contain salt, taste the finished salad before adding any extra. Finally, do not add the dressing while the pasta is still warm, as it can cause the goat cheese to melt unevenly.
Conclusion
This Goat Cheese Tortellini Salad is a perfect blend of creamy, tangy, and fresh flavors, offering a gourmet taste with minimal effort. Its quick preparation and make-ahead convenience make it an ideal choice for busy weeknights, potlucks, or elegant entertaining. By following the detailed guide and tips provided, you can master this delightful dish and easily adapt it to your personal preferences or seasonal ingredients. Enjoy this refreshing and satisfying salad that is sure to become a regular in your recipe rotation.
