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Tortellini Pasta Salad

A vibrant salad featuring cheese tortellini, fresh veggies, and a tangy dressing perfect for gatherings or weeknight dinners.

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 tbsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook the tortellini: Bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions (usually 2-4 minutes until they float). Stir occasionally to prevent sticking.
  2. Prep the veggies: While your tortellini is cooking, slice the cherry tomatoes, peel and chop the cucumber, and thinly slice your red onion.
  3. Chop the olives and mozzarella: Chop the kalamata olives and the mozzarella balls to mix with the salad.
  4. Combine it all: Once cooked, drain the tortellini and rinse with cold water. In a large bowl, combine the tortellini, cherry tomatoes, cucumber, red onion, olives, mozzarella, salami, and greens.
  5. Whisk together the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, and seasoning.
  6. Dress the salad: Pour the dressing over the salad and toss until everything is coated.
  7. Garnish: Sprinkle grated Parmesan and fresh basil on top, toss gently, and serve.

Notes

This salad can be made ahead of time and tastes even better after sitting for a few hours in the fridge. Consider adding more dressing if it seems dry upon serving.

Nutrition

Keywords: pasta salad, tortellini salad, vegetarian salad, summer salad, fresh vegetables