Name: Tortellini Pasta Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Cuisine: Italian
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

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Introduction

This Tortellini Pasta Salad is a vibrant and flavorful dish perfect for warm days or as a satisfying side. Loaded with fresh vegetables, cheese, and a tangy homemade dressing, it’s quick to prepare and sure to please a crowd.

A white bowl filled with a colorful layered salad starting with fresh dark green spinach leaves at the bottom, followed by a mix of halved bright red cherry tomatoes, green cucumber slices, and black olives scattered throughout. On top, there are yellow tortellini pasta pieces with a smooth texture and slices of reddish-brown salami with a marbled fat pattern. The whole dish is sprinkled with cracked black pepper and dried herbs. The bowl is placed on a white marbled surface, with a silver fork resting inside. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: 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.
Step 2: While the tortellini cooks, prepare the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake vigorously until well emulsified.
Step 3: Pour half of the dressing over the warm tortellini and toss gently to coat. Let the tortellini cool for about 10 minutes.
Step 4: Add the cherry tomatoes, cucumber, red onion, kalamata olives, fresh mozzarella balls, chopped salami, grated Parmesan, baby spinach, and chopped fresh basil to the bowl with the tortellini.
Step 5: Pour the remaining dressing over the salad and toss gently to combine all ingredients evenly.
Step 6: Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld. Before serving, toss again and adjust seasoning with salt, pepper, or vinegar if needed.
Step 7: Garnish with additional fresh basil and Parmesan cheese if desired. Serve chilled or at room temperature. Enjoy!

Tips & Variations

For a vegetarian version, omit the salami or pepperoni and add extra mozzarella or roasted vegetables.
If you prefer a tangier flavor, increase the amount of red wine vinegar in the dressing.
Use tri-color tortellini for an impressive presentation and a variety of flavors.
Make the salad a few hours ahead to deepen the flavor, but add fresh basil just before serving to keep it bright.

Storage

Store the tortellini pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, toss well to redistribute the dressing. If the salad seems dry, add a splash of olive oil or vinegar. This salad is best served chilled or at room temperature and should not be frozen.

How to Serve

A close-up of a colorful pasta salad in a white bowl on a white marbled texture surface, showing three main layers: the bottom layer of fresh dark green spinach leaves, the middle layer of yellow tortellini pasta with a smooth texture, and the top layer made up of bright red halved cherry tomatoes, slices of red and white marbled salami, dark purple olives, and small chunks of pale green cucumber, all sprinkled lightly with coarse black pepper and grated white cheese, creating a fresh and vibrant mix with a variety of shapes and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of refrigerated?

Yes, but cook the dried tortellini according to package instructions, which may take longer. Be sure to rinse and cool them before mixing to prevent sticking.

How long does the salad last after dressing is added?

Once dressed, the salad is best consumed within 3 days when stored properly in the refrigerator to maintain freshness and texture.