why make this recipe
Tortellini Pasta Salad is a delightful dish that brings together fresh ingredients and rich flavors. It’s perfect for a picnic, a barbecue, or even a simple dinner at home. The combination of cheese tortellini, colorful vegetables, and a zesty dressing makes it a satisfying and refreshing option. Plus, it’s easy to prepare and can be made ahead of time, allowing the flavors to blend beautifully.
how to make Tortellini Pasta Salad
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
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 to a large bowl.
- While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, vinegar, 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 the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.
- Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving. Add more salt, pepper, or vinegar if needed.
- Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!
how to serve Tortellini Pasta Salad
Serve the Tortellini Pasta Salad cold or at room temperature. It makes a great side dish or a light main course. For an extra touch, you can garnish it with fresh basil leaves and a sprinkle of Parmesan cheese right before serving.
how to store Tortellini Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The salad can stay fresh for about 3 to 5 days. If it seems dry after being stored, you can add a little extra dressing before serving.
tips to make Tortellini Pasta Salad
- Make sure to rinse the tortellini with cold water after cooking to stop the cooking process and keep it from sticking together.
- Feel free to customize the ingredients based on your preferences, such as adding bell peppers or swapping the olives for different kinds.
- For a little spiciness, consider adding some red pepper flakes to the dressing.
variation
You can easily switch up this salad by using different types of pasta, such as shells or bowties. You can also substitute the cheese tortellini with a meat or spinach variety to change the flavor profile.
FAQs
Can I make this salad a day in advance?
Yes, making it a day ahead actually helps the flavors blend better!
What can I add to make it more filling?
You can add cooked chicken, chickpeas, or more protein sources like beans to make it more substantial.
Is this salad gluten-free?
To make it gluten-free, you can use gluten-free tortellini, which is available in many grocery stores today.
Tortellini Pasta Salad
A refreshing Tortellini Pasta Salad with cheese tortellini, fresh vegetables, and a zesty dressing, perfect for picnics and barbecues.
- Total Time: 25 minutes
- Yield: 4 servings 1x
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 according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
- While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, vinegar, 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 the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.
- Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving. Add more salt, pepper, or vinegar if needed.
- Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature.
Notes
To enhance flavors, make a day in advance. Store leftovers in an airtight container for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: pasta salad, tortellini, summer recipe, vegetarian dish, picnic food