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Tortellini Pasta Salad Recipe

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★★★★★

4.9 from 52 reviews

A vibrant and flavorful Tortellini Pasta Salad featuring cheese tortellini, fresh vegetables, savory meats, and a zesty homemade dressing. Perfectly chilled and tossed with fresh herbs and cheeses, this salad is an easy, satisfying dish ideal for picnics, potlucks, or a light meal.

Ingredients

Scale

Salad 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

  1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until al dente, usually about 3-5 minutes. Drain the cooked tortellini and rinse under cold water to stop the cooking process. Transfer the tortellini to a large mixing bowl.
  2. Prepare the Dressing: While the tortellini cooks, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until the dressing is fully emulsified.
  3. Toss Tortellini with Dressing: Pour half of the dressing over the warm tortellini and toss gently to coat all the pieces evenly. Allow it to cool for about 10 minutes so the flavors start to infuse into the pasta.
  4. Add Vegetables and Meats: 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 bowl with the tortellini.
  5. Combine and Chill: Pour the remaining dressing over the salad ingredients and toss gently but thoroughly to combine everything. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to meld together.
  6. Final Seasoning and Serving: Before serving, toss the salad again and taste for seasoning. Adjust with additional salt, pepper, or red wine vinegar if needed. Garnish with extra fresh basil and grated Parmesan cheese if desired. Serve chilled or at room temperature and enjoy!

Notes

  • Use refrigerated tortellini (cheese filled) for best texture and flavor.
  • Rinsing the tortellini after cooking helps cool the pasta quickly to prevent overcooking and sticking.
  • Allowing the salad to chill for several hours enhances flavor melding but it can be served sooner if needed.
  • Fresh herbs like basil add brightness, so do not omit them.
  • This salad can be made vegetarian by omitting the salami/pepperoni or replaced with plant-based alternatives.
  • Store leftover salad in an airtight container in the fridge; best consumed within 2-3 days.

Keywords: Tortellini salad, pasta salad, cheese tortellini recipe, Italian pasta salad, easy summer salad, picnic recipe, cold pasta salad

Find it online: https://annakocht.com/tortellini-pasta-salad-recipe/