Name: Tortellini Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 20 oz refrigerated cheese tortellini; 1 pint cherry tomatoes, halved; 1 cucumber, peeled and chopped; 1/2 red onion, thinly sliced; 2 cups baby spinach or arugula; 1/4 cup chopped fresh basil; 1 cup fresh mozzarella balls; 1/2 cup chopped salami or pepperoni; 1/2 cup grated Parmesan cheese; 1 cup pitted kalamata olives, 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

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Introduction

This tortellini pasta salad is a refreshing and flavorful dish perfect for lunch or a light dinner. Packed with cheese tortellini, fresh vegetables, savory salami, and a tangy homemade dressing, it’s easy to prepare and sure to please a crowd.

A white bowl filled with a layered pasta salad. The bottom layer has fresh green spinach leaves scattered. Above this, there are yellow tortellini pasta pieces with a soft, smooth texture. Mixed in are slices of reddish-brown salami with a slightly rough surface. Red cherry tomato halves add bright color, placed evenly across the bowl. Small, dark purple olives are spread throughout. There are also thick cucumber slices with a bright green edge and pale green center. The entire dish is sprinkled with black pepper and some herbs. The bowl sits on a white marbled surface with a metal spoon on one side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: 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.
Step 2: While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake well until emulsified.
Step 3: Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
Step 4: Add the cherry tomatoes, cucumber, red onion, kalamata olives, mozzarella balls, salami, grated Parmesan, spinach, and fresh basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.
Step 5: Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving. Add more salt, pepper, or vinegar if needed.
Step 6: Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!

Tips & Variations

Use sun-dried tomatoes instead of cherry tomatoes for a richer flavor.
Replace salami with grilled chicken or roasted vegetables for a lighter option.
Prepare the salad a day ahead to enhance the flavors even more.
Add a pinch of red pepper flakes to the dressing for a subtle spicy kick.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, toss well and allow it to come to room temperature or serve chilled. If the salad thickens, you can drizzle a little more olive oil or vinegar to refresh the dressing.

How to Serve

A close-up of a colorful tortellini salad in a white bowl on a white marbled background showing four main layers: at the base, dark green spinach leaves with smooth texture; on top of this, pale yellow tortellini pasta with a slightly shiny, soft surface scattered evenly; layered above are bright red cherry tomato halves and dark purple olives adding color contrast; and sprinkled throughout are thin, round slices of light pink salami with visible white fat spots. Some black pepper and white cheese flakes are lightly dusted across the top, adding texture and detail. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of refrigerated?

Yes, but be sure to cook dried tortellini according to package instructions until al dente. The texture may be slightly firmer compared to refrigerated tortellini.

Is this salad good for meal prep?

Absolutely. This tortellini pasta salad holds up well in the refrigerator and tastes even better after the flavors have melded for a few hours. It makes a convenient and tasty meal prep option.