Description
This tortellini pasta salad combines cheese tortellini, crisp vegetables, savory salami, and a tangy homemade Italian dressing for a vibrant and satisfying side dish.
Ingredients
Scale
- 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 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the tortellini in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
- In a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper. Shake well until emulsified.
- Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
- Add cherry tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl. Pour remaining dressing over the top and toss gently to combine.
- Cover and refrigerate for at least 2 hours. Toss again, adjust seasoning if needed, garnish with basil and Parmesan, and serve chilled or at room temperature.
Notes
- Do not overcook the tortellini to maintain texture.
- Refrigerate at least 2 hours for best flavor.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 35 mg