Cheese Tortellini Pasta Salad with Tomatoes, Arugula, and Mozzarella

I wanted a nice and simple side dish to serve for dinner that I could prepare in advance due to an extra-busy day. This cheese tortellini pasta salad with tomatoes, arugula, and mozzarella recipe came together by cleaning out the refrigerator.  We thought this easy pasta salad recipe was delicious, and it paired nicely with grilled chicken skewers, broccoli, and crusty bread.

Cheese Tortellini Pasta Salad with Tomatoes, Arugula, and Mozzarella

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp vegetable oil
• 3 tbsp seasoned rice vinegar
• 1 tbsp red wine vinegar
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper to taste

Other Ingredients:

• 18 oz cheese tortellini, cooked per package instructions, drained
• 1 cup baby arugula
• 1 cup baby spinach
• 1 cup grape tomatoes, halved if large
• 1 cup small mozzarella balls (ciliegine), halved
• 3-4 tbsp fresh basil, chopped

How to Make a Cheese Tortellini Pasta Salad with Tomatoes, Arugula, and Mozzarella

Prepare the vinaigrette by combining the vegetable oil, olive oil, seasoned rice vinegar, red wine vinegar, and minced garlic in a large bowl. Add some sea salt and freshly cracked pepper, to taste; whisk until well combined.  Side Note: We like our vinaigrette to be very tangy; if you don’t, halve the vinegar amounts. 

Cook the cheese tortellini in a large pot of well-salted boiling water, according to the package instructions. Drain.

Add the drained cooked tortellini to the whisked vinaigrette. Toss to coat evenly. Set aside for 30 minutes to allow flavors to mingle and for the pasta to cool.

Finish the salad by adding the arugula, spinach, tomatoes, and mozzarella to the pasta, then season well with sea salt and freshly cracked pepper to taste.

Toss to coat evenly. Serve. Enjoy.