Frozen Cheese Tortellini Cherry Tomatoes: Bell Pepper Sliced Green Onion Black Olives Sweet Onion Fresh Parsley Mayonnaise Red Wine Vinegar Italian Seasoning Extra Virgin Olive Oil Salt and Pepper
Cook tortellini according to the package directions. Plunge pasta in cold water to stop cooking. Drain and place in a large bowl.
In a small bowl, whisk together the mayonnaise, vinegar, and Italian seasoning. Slowly whisk in the olive oil until well incorporated.
Add tomatoes, bell peppers, sweet onion, green onion, olives, and parsley. (Note: if using, add chicken or other protein now).
Always rinse your noodles after cooking to remove the extra starch that is on them. This prevents your noodles from sticking together.
If you serve your pasta salad the next day, you could dress it the night before for easy serving. I personally do not dress my salad until the day of for the best flavor.