Description
A vibrant and flavorful Tortellini Pasta Salad featuring cheesy tortellini, fresh vegetables, savory olives, salami, and a zesty homemade dressing. Perfectly tossed and chilled to meld all the fresh and tangy flavors, this salad is a refreshing dish ideal for picnics, lunches, or light dinners.
Ingredients
Scale
For the Salad:
- 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
For the Dressing:
- 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
- Cook the Tortellini: Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to package directions until al dente. Drain the tortellini and rinse under cold water to stop the cooking. Transfer the cooled tortellini to a large mixing bowl.
- Prepare the Dressing: In a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Secure the lid and shake vigorously until the dressing is fully emulsified and smooth.
- Toss Tortellini with Dressing: Pour half of the dressing over the warm tortellini and toss gently to coat the pasta evenly. Allow it to cool slightly for about 10 minutes, so the tortellini absorbs the flavors.
- Add Salad Ingredients: To the bowl, add the halved cherry tomatoes, peeled and chopped cucumber, thinly sliced red onion, chopped kalamata olives, fresh mozzarella balls, chopped salami or pepperoni, grated Parmesan cheese, baby spinach or arugula, and chopped fresh basil.
- Combine and Chill: Pour the remaining dressing over the salad ingredients and toss gently to fully combine all components. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let the flavors meld beautifully.
- Final Seasoning and Serve: Before serving, toss the salad again and adjust seasoning with additional salt, pepper, or a splash of red wine vinegar if needed. Garnish with extra fresh basil leaves and Parmesan cheese. Serve chilled or at room temperature and enjoy.
Notes
- This salad is best served after chilling for at least 2 hours to allow the flavors to meld.
- You can substitute the salami with pepperoni or omit for a vegetarian version.
- For a lighter option, use part-skim mozzarella and less olive oil in the dressing.
- Store leftovers covered in the refrigerator for up to 3 days.
- If you prefer a spicier kick, add crushed red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Tortellini Pasta Salad, Italian pasta salad, cheese tortellini salad, cold pasta salad, summer salad, easy pasta salad recipe
