Description
This refreshing Tortellini Pasta Salad combines cheesy tortellini with fresh vegetables, savory salami, and a zesty homemade dressing for a perfect crowd-pleaser. It’s a vibrant, easy-to-make dish ideal for potlucks, picnics, or light meals, offering a delightful mix of flavors and textures.
Ingredients
Scale
Pasta
- 20 oz refrigerated cheese tortellini
Vegetables and Cheese
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup kalamata olives, pitted
- 1 cup fresh mozzarella balls (bocconcini), halved if large
- 2 cups baby spinach or arugula
- Fresh basil leaves, to taste
Meat and Cheese
- 1/2 cup salami or pepperoni, chopped
- 1/2 cup grated Parmesan cheese
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook tortellini: Cook the refrigerated cheese tortellini according to the package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare dressing: In a jar, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Secure the lid and shake vigorously until the dressing is thoroughly emulsified and smooth.
- Toss pasta with dressing: Place the warm tortellini in a large bowl and mix with half of the prepared dressing. Allow it to cool for about 10 minutes to absorb the flavors.
- Combine remaining ingredients: Add the cherry tomatoes, cucumber, red onion, kalamata olives, fresh mozzarella balls, salami or pepperoni, grated Parmesan cheese, baby spinach or arugula, and fresh basil to the bowl with the tortellini. Pour the remaining dressing over everything and toss gently to combine all ingredients evenly.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2 hours to allow the flavors to meld together. Serve chilled for best taste.
Notes
- For a vegetarian option, omit the salami or pepperoni and add more vegetables or beans.
- Spinach or arugula can be substituted with other leafy greens like kale or romaine lettuce if preferred.
- The salad can be made a day ahead and stored in the fridge for convenience.
- If you prefer a tangier dressing, add more red wine vinegar gradually to taste.
- Cherry tomatoes can be replaced with grape tomatoes or diced regular tomatoes.
- Use refrigerated tortellini for quicker preparation, but fresh tortellini can also be used.
