Tortellini Pasta Salad
Tortellini Pasta Salad is a delightful and colorful medley that’s perfect for any gathering, whether it’s a summer barbecue, potluck, or a cozy family dinner. Loaded with vibrant vegetables, tangy olives, and creamy mozzarella, this dish is not only visually appealing but also bursting with flavors that linger in your mouth long after the last bite. What makes it extra special is how easily it comes together, making it a great option for both novice cooks and seasoned chefs.
This salad is particularly fantastic when served chilled, allowing all the ingredients to marry beautifully. It’s a perfect dish to prepare ahead of time, making it ideal for busy weeknights or when entertaining guests. With its balance of textures and zesty dressing, readers will fall in love with this crowd-pleasing recipe that embodies the essence of fresh, hearty Italian-inspired cooking.
This is what the finished dish looks like when perfectly assembled.
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
Here are the fresh ingredients ready for preparation!
Directions
Cook the Tortellini: In a large pot of salted water, cook the tortellini according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
Make the Dressing: While the tortellini cooks, prepare the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, and a pinch of salt and pepper. Shake vigorously until well combined and emulsified.
Combine: Pour half of the dressing over the warm tortellini and toss gently to coat. Allow to cool for about 10 minutes.
Add the Veggies and Cheese: To the bowl with the tortellini, add the halved cherry tomatoes, chopped cucumber, sliced red onion, chopped olives, mozzarella balls, chopped salami (or pepperoni), grated Parmesan cheese, baby spinach (or arugula), and chopped fresh basil.
Dress the Salad: Pour the remaining dressing over the top and toss gently to combine all the ingredients thoroughly.
Chill: Cover the salad and refrigerate for at least 2 hours, allowing the flavors to meld. Before serving, toss again and taste for seasoning, adjusting with more salt, pepper, or vinegar if needed.
Garnish and Serve: Garnish with additional fresh basil and Parmesan, if desired. Serve chilled or at room temperature. Enjoy!
Tips & Variations
- Ingredient Substitutions: Feel free to swap out the salami or pepperoni for grilled chicken or roasted vegetables for a lighter version. You can also use other pasta shapes if you can’t find tortellini.
- Optional Variations: Add roasted bell peppers, artichoke hearts, or strained sun-dried tomatoes for an extra flavor boost.
- Storage Tips: The pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve as it sits, but be sure to give it a gentle toss before serving.
Recipe Information
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 2 hours 30 minutes (including chilling)
- Servings: 6
- Difficulty level: Easy
In this image, you might see a freshly made tortellini pasta salad, showcasing its vibrant colors and textures.