Tortellini Pasta Salad Recipe
A vibrant and flavorful Tortellini Pasta Salad combining cheese tortellini with fresh vegetables, kalamata olives, mozzarella, salami, and a zesty homemade dressing. Perfect as a refreshing side dish or a light meal, this salad is easy to prepare and ideal for picnics, potlucks, or summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta
- 20 oz refrigerated cheese tortellini
Vegetables & Herbs
- 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
Cheese & Meat
- 1 cup fresh mozzarella balls
- 1/2 cup chopped salami or pepperoni
- 1/2 cup grated Parmesan cheese
Olives
- 1 cup pitted kalamata olives, chopped
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 and cook the cheese tortellini according to the package directions until al dente. Drain the pasta and rinse under cold water to stop cooking, then transfer it to a large mixing bowl.
- Prepare 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. Secure the lid and shake vigorously until the dressing is well emulsified.
- Toss tortellini with dressing: Pour half of the prepared dressing over the warm tortellini and gently toss to coat evenly. Allow the tortellini to cool for about 10 minutes so it can absorb the flavors.
- Add vegetables and cheese: To the bowl with tortellini, 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. Pour the remaining dressing over the salad and gently toss to combine all ingredients thoroughly.
- Chill to meld flavors: Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld beautifully. Before serving, toss the salad again and taste; adjust seasoning by adding more salt, pepper, or vinegar if needed.
- Serve and garnish: Optionally garnish with extra fresh basil leaves and additional grated Parmesan cheese. Serve the tortellini pasta salad chilled or at room temperature for a delightful, refreshing dish.
Notes
- Use refrigerated tortellini for best texture; dried tortellini will take longer to cook.
- Letting the salad chill for at least 2 hours enhances the flavors.
- Substitute spinach with arugula for a peppery flavor twist.
- For a vegetarian version, omit salami or pepperoni or substitute with a plant-based alternative.
- Adjust the vinegar and honey in the dressing to taste for more sweetness or tanginess.
Keywords: Tortellini salad, pasta salad, cheese tortellini, Italian salad, cold pasta dish, summer salad, picnic recipe, easy pasta salad
Find it online: https://chefmilacook.com/tortellini-pasta-salad-recipe/
