Description
Italian Tortellini Pasta Salad combines cheesy tortellini, fresh vegetables, salami, mozzarella, and tangy homemade dressing into a flavorful chilled pasta salad perfect for parties and family dinners.
Ingredients
Scale
- 20 ounces 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 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook the tortellini in salted boiling water until al dente, then drain and rinse under cold water.
- Whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper to make the dressing.
- Transfer the tortellini to a large bowl and toss with half of the dressing.
- Add the tomatoes, cucumber, onion, olives, mozzarella, salami, Parmesan cheese, spinach, and basil.
- Pour the remaining dressing over the salad and toss gently until combined.
- Cover and refrigerate for at least 2 hours before serving.
- Toss again before serving and garnish with extra basil and Parmesan if desired.
Notes
- Cook the tortellini only until al dente for the best texture.
- Chill the salad before serving so the flavors blend together fully.
- Add extra dressing before serving if the pasta absorbs too much while chilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5
- Sodium: 720
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 14
- Cholesterol: 35