Tortellini Selection: You can use fresh, frozen, or even dried tortellini for this recipe. Fresh tortellini cooks quickly (2-3 minutes), while frozen or dried may need a little more time to cook, so adjust accordingly.

Cooling Tortellini: After cooking the tortellini, let it cool before mixing with the vegetables. This prevents the heat from wilting the veggies or making the salad too soggy.

Adjusting Dressing: The dressing is key to the flavor of the salad. If you like a tangier taste, increase the amount of red wine vinegar or Dijon mustard. For a milder dressing, reduce the mustard or vinegar.

Make It Vegan: To make this salad vegan, replace the mozzarella and Parmesan cheese with plant-based alternatives and use a vegan dressing (such as one based on olive oil and lemon juice).

Add Protein: For a more filling meal, you can easily add protein like grilled chicken, shrimp, or even chickpeas. This turns the salad into a satisfying main dish.

Storage: The salad will last up to 2-3 days in the refrigerator. Make sure to store it in an airtight container. If you make it ahead, the flavors will deepen and taste even better the next day.

Customization: Feel free to customize your salad with other vegetables, such as bell peppers, artichokes, or olives. You can also try adding nuts (like pine nuts) for added texture.

Serving: This salad works well as a side dish for grilled meats or as a main dish on its own. It’s also perfect for picnics, barbecues, or potlucks!