Tortellini Pasta Salad
A colorful and satisfying dish that combines tender cheese-filled tortellini with fresh vegetables, vibrant herbs, and a zesty dressing, perfect for picnics or light meals.
Ingredients
For the Base
- 20 oz refrigerated cheese tortellini Use fresh or frozen tortellini.
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, peeled and chopped
- 1/2 medium red onion, thinly sliced
- 1 cup pitted kalamata olives, chopped Substitute with any variety of olives you enjoy.
- 1 cup fresh mozzarella balls For lighter option, use low-fat mozzarella.
- 1/2 cup chopped salami or pepperoni (optional) Omit for a vegetarian version.
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach or arugula Arugula provides a nice peppery flavor.
- 1/4 cup chopped fresh basil Fresh herbs enhance flavor.
For the Sauce
- 1/2 cup extra virgin olive oil Use high-quality olive oil for best flavor.
- 1/4 cup red wine vinegar Consider balsamic vinegar for a different flavor.
- 1 tbsp Dijon mustard
- 1 tsp honey Omit for a vegan version.
- 1 clove garlic, minced Avoid burning to prevent bitterness.
- 1/2 tsp dried oregano
- to taste Salt and pepper
Instructions
Cooking the Tortellini
- Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package directions until al dente. Drain and rinse under cold water.
Making the Dressing
- In a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper. Shake well until emulsified.
Combining the Salad
- Pour half of the dressing over the warm tortellini and toss gently to coat. Allow the tortellini to cool for about 10 minutes.
- In a large mixing bowl, add the cooled tortellini, halved cherry tomatoes, chopped cucumber, sliced red onion, olives, mozzarella, salami, grated Parmesan cheese, baby spinach, and basil. Pour the remaining dressing over the top and toss gently until well combined.
Chilling and Serving
- Cover the bowl and refrigerate the salad for at least 2 hours to let flavors meld. Before serving, taste for seasoning and adjust if necessary. Serve chilled or at room temperature.
Notes
For make-ahead, store in an airtight container in the fridge for up to 3 days. Avoid freezing for best texture.