Tortellini Pasta Salad (Printer-Friendly)
Chilled pasta salad with tortellini, vegetables, meats, and herbs tossed in a zesty homemade vinaigrette.
# What You’ll Need to Cook:
→ Salad Components
01 -
20 oz cheese tortellini, cooked and drained
02 -
1 cup cherry tomatoes, halved
03 -
1 cup cucumber, diced
04 -
1/2 cup red onion, thinly sliced
05 -
1/2 cup pitted Kalamata olives, halved
06 -
1 cup fresh mozzarella balls
07 -
3 oz salami or pepperoni, sliced
08 -
1/4 cup grated Parmesan cheese
09 -
1 cup baby spinach or arugula
10 -
1/4 cup fresh basil, chopped
→ Vinaigrette Dressing
11 -
1/3 cup extra virgin olive oil
12 -
3 tbsp red wine vinegar
13 -
1 tsp Dijon mustard
14 -
1 tsp honey
15 -
1 clove garlic, minced
16 -
1 tsp dried oregano
17 -
1/2 tsp salt
18 -
1/4 tsp ground black pepper
# Steps to Prepare:
01 -
Boil tortellini in salted water until al dente. Drain and rinse with cold water. Transfer to a large bowl.
02 -
In a jar, combine olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper. Shake until well emulsified.
03 -
Pour half of the dressing over the warm tortellini and toss gently. Let cool for 10 minutes.
04 -
Add cherry tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil. Pour in remaining dressing and toss to combine.
05 -
Cover and refrigerate the salad for at least 2 hours to allow flavors to meld.
06 -
Toss the salad again before serving. Garnish with extra basil and Parmesan if desired. Serve chilled or at room temperature.
# Extra Cooking Tips:
01 -
For best results, prepare the salad in advance and refrigerate to allow the flavors to fully develop.
02 -
Substitute mozzarella balls with cubed fresh mozzarella for a variation in texture.
03 -
Toss with extra dressing or vinegar before serving if the salad becomes dry.