Tortellini Pasta Salad
Tortellini Pasta Salad is the kind of dish that brings people together, combining bright flavors and hearty textures into one delightful bowl. This fresh and colorful salad is not only a feast for the eyes but also a celebration of Italy in every bite. The tender cheese-filled tortellini is paired with juicy cherry tomatoes, crunchy cucumbers, and briny olives, creating a harmonious blend of ingredients that cater to everyone’s palate.
Perfect for summer barbecues, potlucks, or even a cozy family dinner, this dish shines on any table. It can be enjoyed chilled or at room temperature, making it a versatile option for entertaining or meal prep. With its vibrant mix of colors and flavors, readers will love how easy and satisfying this pasta salad is to make—and even more, they will adore savoring every bite!
This is what the finished dish looks like when perfectly tossed together.
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
- 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
Fresh ingredients ready for a delightful salad.
Directions
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Cook the tortellini in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
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While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Shake well until emulsified.
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Pour half of the dressing over the warm tortellini and toss gently to coat. Let the mixture cool for 10 minutes.
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Add the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.
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Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving. Adjust with additional salt, pepper, or vinegar if needed.
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Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!
Tips & Variations
- Ingredient substitutions: You can easily substitute the salami with diced ham or leave it out for a vegetarian option. Feel free to use any pasta of your choice if tortellini is unavailable.
- Optional variations: Try adding grilled chicken or shrimp for extra protein, or sprinkle in some artichoke hearts for a Mediterranean twist.
- Storage or reheating tips: This pasta salad can be stored in the refrigerator for up to 3 days. It’s best enjoyed cold but can be served at room temperature. For leftovers, simply toss again before serving as the dressing tends to settle.
Recipe Information
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes (plus refrigerating time)
- Servings: 6-8
- Difficulty level: Easy
