Description
This Tortellini Pasta Salad is a delightful combination of cheese tortellini, fresh vegetables, olives, mozzarella, and a flavorful dressing. Perfect for a light and satisfying meal or as a side dish for gatherings.
Ingredients
Scale
Tortellini Salad:
- 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
Dressing:
- 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 Tortellini: Cook tortellini in salted water until al dente. Drain, rinse, and transfer to a bowl.
- Make Dressing: Combine olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper in a jar. Shake to emulsify.
- Toss with Dressing: Pour half of the dressing over warm tortellini, toss gently, and let cool.
- Combine Ingredients: Add remaining ingredients to the tortellini bowl, pour the remaining dressing, and toss gently.
- Refrigerate: Chill the salad for at least 2 hours to meld flavors. Adjust seasoning if needed.
- Garnish and Serve: Garnish with basil and Parmesan before serving chilled or at room temperature.
Notes
- You can customize the ingredients based on your preferences.
- This salad tastes even better the next day as the flavors intensify.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 35mg
Keywords: Tortellini Pasta Salad, Pasta Salad Recipe, Summer Salad, Easy Salad Recipe
