Tortellini Pasta Salad
A colorful and robust tortellini pasta salad that celebrates fresh flavors, perfect for gatherings or meal prep.
Ingredients
Main 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
Dressing Ingredients
- 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
Preparation
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, usually 3-4 minutes for refrigerated varieties. Drain and rinse them under cold water to stop the cooking process. Set aside.
- While the tortellini is cooking, chop the cucumber, slice the red onion, halved the cherry tomatoes, and prepare any other vegetables you plan to include.
Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Adjust seasoning to your preference.
Combine and Serve
- In a large mixing bowl, add the cooled tortellini, cherry tomatoes, cucumber, red onion, olives, mozzarella, and meat if using. Pour the dressing over the mixture.
- Gently toss the salad to combine. Finally, fold in the spinach or arugula and the chopped basil.
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving.
Notes
Ensure your tortellini is al dente. Use fresh ingredients for better taste. Zhang the greens for variations, and consider adding proteins like grilled chicken for extra nutrition.