Description
A vibrant and versatile Tortellini Pasta Salad perfect for gatherings, featuring cheese tortellini and fresh vegetables.
Ingredients
Scale
- 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
- Cook the tortellini in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
- Combine the olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper in a jar with a tight-fitting lid. Shake well until emulsified.
- 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 gently toss to combine all the ingredients.
- Cover and refrigerate the salad for at least 2 hours to let the flavors meld together. Toss again and taste for seasoning before serving.
- Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature.
Notes
This salad tastes even better after a night in the fridge. Keep leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg