Tortellini Pasta Salad
This vibrant tortellini pasta salad combines fresh ingredients with hearty cheese tortellini for a refreshing and satisfying meal, perfect for summer gatherings.
Ingredients
Main ingredients
- 20 oz refrigerated cheese tortellini Cook according to package instructions
- 1 pint cherry tomatoes, halved Add for sweetness and color
- 1 medium cucumber, peeled and chopped Adds freshness
- 1/2 medium red onion, thinly sliced Use for flavor and crunch
- 1 cup pitted kalamata olives, chopped Provides a salty bite
- 1 cup fresh mozzarella balls Choose small balls for better texture
- 1/2 cup chopped salami or pepperoni For added protein and flavor
- 1/2 cup grated Parmesan cheese Sprinkle for creaminess
- 2 cups baby spinach or arugula For extra nutrients
- 1/4 cup chopped fresh basil Adds a fresh aromatic flavor
Dressing
- 1/2 cup extra virgin olive oil Base of the dressing
- 1/4 cup red wine vinegar Adds acidity
- 1 tbsp Dijon mustard For tanginess
- 1 tsp honey For a hint of sweetness
- 1 clove garlic, minced Enhances flavor
- 1/2 tsp dried oregano Adds Italian flavor
- To taste Salt and pepper Essential for seasoning
Instructions
Cooking Tortellini
- Cook the tortellini in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water.
- Transfer the cooked tortellini to a large bowl.
Making the Dressing
- In a jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Shake well until emulsified.
Combining Ingredients
- Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
- Add the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl with the tortellini.
- Pour the remaining dressing over the top and toss gently to combine all the ingredients.
Chilling and Serving
- Cover and refrigerate the salad for at least 2 hours to let the flavors meld.
- Toss again and taste for seasoning before serving. Garnish with additional fresh basil and Parmesan if desired.
- Serve chilled or at room temperature.
Notes
Consider mixing the dressing separately and adding it just before serving to maintain the crispness of the vegetables. The salad can be stored in an airtight container in the refrigerator for up to three days. Avoid freezing as the texture may change.