Tortellini Pasta Salad Recipe
Treat yourself to the fresh, zesty flavors of this Tortellini Pasta Salad—easy to make, bursting with color, and perfect for any summer gathering!
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
Instructions
- Cook the tortellini in a large pot of salted water until al dente. Drain, rinse under cold water, and transfer to a large bowl.
- In a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Dijon mustard, honey, garlic, dried oregano, salt, and pepper. Shake well to emulsify.
- Pour half of the dressing over the warm tortellini, toss gently, and let cool for 10 minutes.
- Add tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl. Pour the remaining dressing over the top and toss gently to combine.
- Cover and refrigerate the salad for at least 2 hours to meld the flavors. Before serving, taste and adjust seasoning if needed.
- Garnish with fresh basil and Parmesan. Serve chilled or at room temperature. Enjoy!
Notes
Notes:
For a vegetarian option, omit the salami or pepperoni and add more veggies like bell peppers or artichoke hearts.
For a vegetarian option, omit the salami or pepperoni and add more veggies like bell peppers or artichoke hearts.