Tortellini Pasta Salad
A vibrant and hearty salad featuring cheese tortellini, fresh vegetables, savory meats, and delicious cheeses, perfect for gatherings or meal prep.
Ingredients
Pasta and Vegetables
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber peeled and chopped
- 1/2 medium 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
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
Preparation
- In a large pot of salted boiling water, cook the tortellini according to package directions, usually about 5-7 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Transfer the tortellini to a large bowl.
- While the tortellini is cooking, prepare the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, and a pinch of salt and pepper. Shake vigorously until the dressing is fully emulsified.
- Pour half of the dressing over the warm tortellini, tossing gently for even coating. Allow the tortellini to cool for about 10 minutes.
Mixing
- Once cooled, add the cherry tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan cheese, spinach, and basil to the bowl with the tortellini.
- Pour the remaining dressing over the top and gently toss to blend all the ingredients well.
Chilling
- Cover the salad and refrigerate for a minimum of 2 hours to let the flavors deepen and meld.
- Just before serving, taste and adjust the seasoning with more salt, pepper, or vinegar as needed.
- Optional: Garnish with additional fresh basil and grated Parmesan cheese. Serve your Tortellini Pasta Salad chilled or at room temperature.
Notes
To keep your Tortellini Pasta Salad fresh, store it in an airtight container in the refrigerator, where it can last up to 3-5 days. If you wish to freeze the salad, it’s best to freeze the specific components separately to maintain their textures.