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Tortellini Pasta Salad

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“Description”: “A refreshing and flavorful tortellini pasta salad, perfect for summer gatherings, featuring a mix of cheese tortellini, fresh veggies, mozzarella, kalamata olives, and a tangy homemade Italian dressing.”,

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: No-Cook, Boil
  • Cuisine: Italian
  • Diet: Vegetarian

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 (for dressing)

1⁄4 cup red wine vinegar (for dressing)

1 tbsp Dijon mustard (for dressing)

1 tsp honey (for dressing)

1 clove garlic, minced (for dressing)

1⁄2 tsp dried oregano (for dressing)

Salt and pepper to taste (for dressing)

Instructions

  1. Cook the tortellini in a large pot of salted water according to the package directions until al dente. Drain and rinse under cold water. Transfer the tortellini to a large bowl.
  2. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper. Shake well until the dressing is emulsified.
  3. Pour half of the dressing over the warm tortellini and toss gently to coat. Let it cool for about 10 minutes.
  4. Add the halved cherry tomatoes, chopped cucumber, sliced red onion, kalamata olives, mozzarella balls, salami or pepperoni, grated Parmesan, baby spinach or arugula, and fresh basil to the bowl with the tortellini.
  5. Pour the remaining dressing over the ingredients in the bowl and toss gently to combine everything evenly.
  6. Cover the salad and refrigerate for at least 2 hours to let the flavors meld. Before serving, toss again, and taste for seasoning. Add more salt, pepper, or vinegar as needed.
  7. Garnish with additional fresh basil and grated Parmesan if desired. Serve chilled or at room temperature.

Notes

  • For a vegetarian option, omit the salami or pepperoni and replace them with extra veggies like bell peppers or artichoke hearts.
  • For a gluten-free version, substitute the cheese tortellini with gluten-free pasta.
  • Swap the kalamata olives with black olives or green olives for a different flavor profile.
  • For a more indulgent twist, add crumbled feta cheese or bacon bits to the salad.
  • Store in an airtight container for up to 3 days.
  • This salad is best enjoyed chilled or at room temperature.
  • The flavors improve after sitting for a few hours or overnight.

Nutrition

Find it online: https://cheftinaskitchen.com/tortellini-pasta-salad/