Description
This vibrant Tortellini Pasta Salad is a delightful combination of cheese tortellini with fresh vegetables, olives, mozzarella, and salami, tossed in a tangy homemade red wine vinaigrette. Perfectly chilled and bursting with Mediterranean flavors, it’s an easy and refreshing dish ideal for potlucks, picnics, or light meals.
Ingredients
Scale
Pasta
- 20 oz refrigerated cheese tortellini
Vegetables & Cheese
- 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
- 2 cups baby spinach or arugula
- 1/4 cup chopped fresh basil
Meat & Cheese
- 1/2 cup chopped salami or pepperoni
- 1/2 cup grated Parmesan cheese
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: Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to package instructions until al dente. Drain the pasta and rinse under cold water to cool it down. Transfer the tortellini to a large mixing bowl.
- Prepare Dressing: In a jar with a tight-fitting lid, combine the extra virgin 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 well emulsified.
- Dress Pasta: Pour half of the dressing over the warm tortellini and gently toss to coat thoroughly. Allow it to cool for about 10 minutes so the flavors start to develop.
- Add Vegetables and Cheese: Add the halved cherry tomatoes, chopped cucumber, thinly sliced red onion, chopped kalamata olives, fresh mozzarella balls, chopped salami or pepperoni, grated Parmesan cheese, baby spinach or arugula, and chopped fresh basil to the tortellini bowl. Pour the remaining dressing on top and toss gently to combine all ingredients evenly.
- Chill Salad: Cover the bowl and refrigerate the pasta salad for at least 2 hours to let the flavors meld together. Before serving, toss the salad again and adjust seasoning with additional salt, pepper, or vinegar if necessary.
- Serve and Garnish: Garnish with additional fresh basil leaves and grated Parmesan cheese if desired. Serve the salad chilled or at room temperature for a refreshing and satisfying dish.
Notes
- For a vegetarian version, omit salami or pepperoni.
- You can substitute baby spinach with arugula, depending on preference.
- Use refrigerated tortellini to save time; fresh tortellini works as well but may require different cooking times.
- Make the salad a day ahead to allow flavors to develop even more.
- If you prefer a sharper dressing, increase the amount of red wine vinegar slightly.
- Adding toasted pine nuts or walnuts can add a nice crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: tortellini pasta salad, cheese tortellini salad, Italian pasta salad, summer pasta salad, easy pasta salad recipe
