Tortellini Salad

Bring a large pan of well-salted water to the boil. Cook the tortellini according to pack instructions until just tender, then drain and rinse under cold water to stop the cooking.

While the pasta cools, prep the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely slice the red onion.

Make the dressing by whisking together olive oil, balsamic vinegar, a generous pinch of salt, and black pepper until lightly emulsified.

In a large bowl, combine the cooled tortellini, tomatoes, cucumber, red onion, and bell pepper. Pour over most of the dressing and toss gently to coat.

Fold in half the parmesan and most of the basil. Taste and adjust seasoning with extra salt, pepper, or a splash more vinegar as needed.

Transfer to a serving platter and finish with the remaining parmesan, basil, and reserved dressing. Serve immediately or chill for 20 minutes before serving.