Description
Tortellini Pasta Salad is a vibrant and delicious dish that brings together cheesy tortellini, fresh vegetables, and a zesty Italian dressing for a perfect blend of flavors. Ideal for summer barbecues, potlucks, or family gatherings, this refreshing salad is not only quick to prepare but also offers versatility in serving. With each bite bursting with taste and texture, your guests will be asking for seconds! This cold pasta salad can be enjoyed as a light main course or paired with grilled proteins for a heartier meal.
Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, chopped
- 1/2 red onion, thinly sliced
- 1 cup kalamata olives, chopped
- 1 cup fresh mozzarella balls
- 1/2 cup salami or pepperoni, chopped
- 2 cups baby spinach or arugula
- 1/4 cup fresh basil, chopped
- 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 salted boiling water until al dente. Drain and rinse under cold water before transferring to a large bowl.
- In a jar with a tight lid, combine olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Shake well to emulsify.
- Toss half the dressing with the warm tortellini and let it cool for about 10 minutes.
- Add the tomatoes, cucumber, onion, olives, mozzarella, salami or pepperoni, spinach or arugula, basil to the bowl. Drizzle with remaining dressing and toss gently to combine.
- Chill in the refrigerator for at least two hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For added protein, include grilled chicken or chickpeas. Customize with your favorite vegetables or dressings. For optimal flavor development, allow the salad to sit in the fridge before serving.