Description
Tortellini Pasta Salad is a delightful, versatile dish that’s perfect for summer gatherings, potlucks, or even as a light main course. This vibrant salad combines the chewy texture of cheese-filled tortellini with an array of fresh vegetables, savory meats, and a tantalizing dressing.
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1⁄2 red onion, thinly sliced
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls
- 1⁄2 cup chopped salami or pepperoni
- 1⁄2 cup grated Parmesan cheese
- 2 cups baby spinach or arugula
- 1⁄4 cup chopped fresh basil
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1⁄2 tsp dried oregano
- Salt and pepper to taste
Instructions
1. Start by bringing a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions, usually around 3-5 minutes for fresh tortellini or 7-10 minutes for frozen. Once cooked, drain the tortellini and rinse it under cold water to stop the cooking process and cool it down for the salad.
2. While the tortellini is cooking, prepare all the other salad ingredients. Halve the cherry tomatoes, peel and chop the cucumber, thinly slice the red onion, chop the olives, and tear or chop the fresh basil leaves.
3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, and a pinch of salt and pepper. Mix until the dressing is well combined and emulsified.
4. In a large bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red onion, olives, mozzarella balls, salami or pepperoni, Parmesan cheese, spinach or arugula, and fresh basil. Pour the dressing over the salad and toss gently until everything is evenly coated.
5. Cover the bowl and refrigerate the Tortellini Pasta Salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to chill to the perfect temperature.
Notes
Use high-quality, fresh ingredients for maximum flavor.
Feel free to substitute or add your favorite vegetables, such as bell peppers, carrots, or broccoli florets.
For a protein-packed meal, grilled chicken, shrimp, or cubed tofu can be excellent additions.
If you prefer a creamier dressing, try a ranch or Caesar-style dressing instead of the vinaigrette.
Store the salad in an airtight container in the refrigerator for up to 4 days, tossing gently before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixed
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2
- Sodium: 850
- Fat: 21
- Saturated Fat: 7
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 35