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Tortellini Pasta Salad Recipe

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3.9 from 11 reviews

This Tortellini Pasta Salad is a flavorful and refreshing side dish perfect for parties and gatherings. Featuring cheesy refrigerated cheese tortellini tossed with fresh vegetables, olives, salami, and mozzarella, all coated in a tangy and homemade Italian dressing. Easy to prepare and served chilled or at room temperature, it’s sure to be a crowd-pleaser.

Ingredients

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

  1. Cook the tortellini. Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to the package directions until al dente, about 8-10 minutes. Drain the tortellini and rinse under cold water to stop the cooking process and cool them. Transfer the tortellini to a large mixing bowl.
  2. Prepare the dressing. While the tortellini cooks, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until the dressing is well emulsified.
  3. Toss tortellini with dressing and cool. Pour half of the dressing over the warm tortellini and gently toss to coat evenly. Allow the tortellini to cool for about 10 minutes to absorb the flavors.
  4. Add salad ingredients. Add the halved cherry tomatoes, 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 to the bowl with the tortellini.
  5. Toss with remaining dressing and chill. Pour the remaining dressing over the salad ingredients and gently toss everything together until well combined. Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld.
  6. Serve and garnish. Before serving, toss the salad again and adjust seasoning with additional salt, pepper, or vinegar if needed. Garnish with extra fresh basil and Parmesan cheese if desired. Serve chilled or at room temperature and enjoy!

Notes

  • For best flavor, prepare the salad a few hours ahead or the night before to let the flavors meld properly.
  • If you prefer a vegetarian version, omit the salami or pepperoni and add extra vegetables or beans.
  • Use fresh basil for a vibrant, aromatic flavor.
  • Make sure to rinse the tortellini under cold water to stop the cooking and prevent sticking.
  • This salad keeps well refrigerated for up to 2 days; toss before serving.

Find it online: https://cookedbysarah.com/tortellini-pasta-salad-recipe/