Tortellini Pasta Salad Recipe
This vibrant Tortellini Pasta Salad combines tender cheese tortellini with fresh vegetables, savory salami, and creamy mozzarella, all tossed in a tangy homemade red wine vinaigrette. Perfect for a refreshing lunch or as a party side dish, this salad is easy to prepare ahead of time and delicious served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
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. Add the cheese tortellini and cook according to the package directions until al dente, usually about 3-5 minutes. Drain the tortellini and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
- Make 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. Shake well vigorously until all ingredients are emulsified and well combined.
- Toss Tortellini with Half the Dressing: Pour half of the prepared dressing over the warm tortellini. Toss gently to evenly coat each piece. Allow the tortellini to cool for 10 minutes to absorb the flavors.
- Add the Vegetables and Cheese: To the bowl with tortellini, add 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 with Remaining Dressing: Pour the remaining dressing over the salad ingredients and toss gently to combine everything thoroughly and evenly.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours. This resting period allows the flavors to meld beautifully.
- Serve: Before serving, toss the salad again and taste for seasoning. Adjust salt, pepper, or vinegar if needed. Garnish with extra fresh basil leaves and Parmesan cheese if desired. Serve chilled or at room temperature and enjoy!
Notes
- Be sure to rinse the tortellini under cold water after cooking to prevent them from sticking together and to stop the cooking process.
- The salad tastes even better the next day as the flavors have more time to meld.
- You can substitute the salami or pepperoni with cooked chicken or leave it out for a vegetarian option.
- Use fresh herbs and good quality olive oil for the best flavor in the dressing.
- This salad can be made a day in advance for easy entertaining.
Keywords: Tortellini pasta salad, cheese tortellini salad, Italian pasta salad, summer pasta salad, easy pasta salad, make ahead pasta salad
Find it online: https://biteandenjoy.com/tortellini-pasta-salad-recipe/
