Tortellini Pasta Salad
Tortellini Pasta Salad is not just a meal; it’s a celebration of flavors and textures that come together in a colorful, vibrant dish. Packed with fresh ingredients and mouth-watering cheeses, this salad is perfect for picnics, potlucks, or a delightful addition to any dinner table. What truly sets this recipe apart is the combination of tender tortellini, crisp vegetables, and rich Mediterranean flavors brought together with a tangy dressing that dances on your palate.
Imagine serving this delightful dish at your next gathering, watching your guests go back for seconds as the fresh aromas and bright colors invite everyone to dig in. It’s not only visually appealing but also quick to prepare, making it a beloved go-to for any occasion. Whether you’re enjoying a summer barbecue or a cozy family dinner, this Tortellini Pasta Salad will have everyone asking for the recipe!
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
Freshly prepared ingredients ready to be tossed into a delicious salad.
Directions
- Cook the tortellini in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water. Transfer the cooked tortellini to a large bowl.
- 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, oregano, salt, and pepper. Shake well until the ingredients are emulsified.
- Pour half of the dressing over the warm tortellini and toss gently to coat. Allow the tortellini to cool for about 10 minutes.
- Add the halved cherry tomatoes, chopped cucumber, sliced red onion, chopped olives, mozzarella balls, salami or pepperoni, grated Parmesan, baby spinach or arugula, and chopped fresh basil to the bowl with the tortellini. Pour the remaining dressing over the top and gently toss to combine all the ingredients.
- Cover the bowl and refrigerate the pasta salad for at least 2 hours, allowing the flavors to meld together. Toss again and taste for seasoning before serving; you may wish to add additional salt, pepper, or vinegar if desired.
- Garnish with more fresh basil and Parmesan if you like. Serve chilled or at room temperature, and enjoy the delightful burst of flavors!
Tips & Variations
- Ingredient substitutions: You can swap the tortellini for another pasta shape if desired. Swap out the salami for a meat-free option like chickpeas or roasted veggies for a vegetarian version.
- Optional variations: Add in steamed green beans, artichoke hearts, or bell peppers for extra color and crunch. Try different cheese types, like feta or goat cheese, for a unique spin.
- Storage or reheating tips: This salad stores well in the refrigerator for up to 3 days. It’s best enjoyed cold or at room temperature, but if needed, you can gently reheat it in the microwave for a few seconds.
Recipe Information
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 2 hours 30 minutes (including refrigeration)
- Servings: 6-8
- Difficulty level: Easy
