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Tortellini Pasta Salad with Cheesy, Tangy Italian Dressing Recipe

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4.1 from 8 reviews

This Tortellini Pasta Salad is a vibrant and flavorful Italian-inspired side dish perfect for parties or casual gatherings. Featuring cheesy refrigerated tortellini tossed with fresh vegetables, savory salami, kalamata olives, fresh mozzarella, and a tangy homemade Italian dressing, it’s a crowd-pleaser that’s easy to make and serve chilled or at room temperature.

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 apple cider 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 cheese tortellini according to package instructions until al dente. Drain the tortellini and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
  2. Prepare the dressing: While the tortellini is cooking, combine the olive oil, apple cider 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: Pour half of the dressing over the warm tortellini and gently toss to coat all pieces evenly. Allow the tortellini to cool for about 10 minutes to absorb the flavors.
  4. Combine the 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. Add remaining dressing and toss: Pour the remaining dressing over the salad and gently toss all ingredients together until well combined.
  6. Chill and serve: Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld. Before serving, toss the salad again, taste, and adjust seasoning with additional salt, pepper, or vinegar as needed. Garnish with extra fresh basil and Parmesan cheese if desired. Serve chilled or at room temperature.

Notes

  • Make sure to rinse the cooked tortellini under cold water to prevent it from sticking and to cool it for the salad.
  • Adjust the amount of salami or pepperoni based on your preference or leave it out for a vegetarian version.
  • The salad can be made a day ahead and stored covered in the refrigerator for enhanced flavor.
  • Use baby spinach or arugula based on your taste preference.
  • For a tangier dressing, add a little more apple cider vinegar or a splash of lemon juice.

Find it online: https://cookedbysarah.com/tortellini-pasta-salad-with-cheesy-tangy-italian-dressing-recipe/