Ingredients:

  • 16 oz (450g) refrigerated cheese tortellini
  • 1 tbsp (15g) sea salt
  • 1 pint (250g) cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (70g) Kalamata olives, pitted and sliced
  • 2 cups (60g) baby spinach or arugula, roughly chopped
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) red wine vinegar
  • 1 tbsp (15g) Dijon mustard
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Bring a large pot of water and add 1 tbsp sea salt. Heat it until it reaches a rolling boil.
  2. Add the refrigerated tortellini. Cook for 2-3 minutes until they float to the top and feel tender but firm.
  3. Immediately pour the pasta into a colander. Rinse under cold running water for 30 seconds to stop the cooking and remove sticky starch.
  4. Grab a Mason jar or small bowl. Combine the red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
  5. Pour in the olive oil. Shake the jar vigorously for 20 seconds until the dressing looks thick and velvety.
  6. In your large mixing bowl, toss in the cooled tortellini, halved cherry tomatoes, diced cucumber, red onion, and sliced olives.
  7. Add the chopped baby spinach (or arugula) and fresh parsley.
  8. Pour the vinaigrette over the mixture. Toss gently with a large spoon until every piece of pasta is glossy.