Tortellini Pasta Salad
Tortellini Pasta Salad is the kind of dish that brings a burst of freshness and delightful flavors to your table, making it a perfect choice for gatherings, picnics, or just a refreshing meal at home. This vibrant salad combines tender cheese tortellini with a colorful medley of crisp vegetables, briny olives, and creamy mozzarella, all tossed in a tangy homemade dressing that ties it together beautifully. What really sets this dish apart is its versatility; you can enjoy it chilled or at room temperature, allowing you to prepare it ahead of time without worry.
Imagine serving this gorgeous salad at a summer barbecue or as a light lunch on a warm afternoon—friends and family will be drawn in by its inviting colors and aromatic ingredients. With each bite, they’ll savor the delightful combination of textures and flavors, making it an instant favorite. Whether you’re a seasoned cook or just starting out, this dish is not only simple to make but also incredibly rewarding, ensuring everyone will come back for seconds.
This is what the finished dish looks like when perfectly assembled.
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
A colorful assortment of fresh ingredients coming together to create a delicious salad.
Directions
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Cook the Tortellini: In a large pot of salted water, cook the tortellini according to package directions until al dente. Drain and rinse under cold water. Transfer the tortellini to a large bowl.
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Make the Dressing: 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, and salt and pepper. Shake well until the mixture is emulsified.
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Add Half the Dressing: Pour half of the dressing over the warm tortellini and toss gently to coat. Allow it to cool for about 10 minutes.
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Combine Ingredients: To the bowl with the tortellini, add the cherry tomatoes, cucumber, red onion, kalamata olives, mozzarella, salami, grated Parmesan, baby spinach, and fresh basil. Pour the remaining dressing over the top and toss gently to combine everything.
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Chill the Salad: Cover the salad and refrigerate for at least 2 hours, allowing the flavors to meld together. Before serving, gently toss again and taste for seasoning; add more salt, pepper, or vinegar if needed.
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Garnish and Serve: Toss the salad with additional fresh basil and Parmesan if desired. Serve it chilled or at room temperature. Enjoy!
Tips & Variations
- Ingredient Substitutions: You can use different types of cheese tortellini or even substitute with gluten-free pasta if needed. Feel free to swap out the salami or pepperoni for other proteins like grilled chicken or tofu.
- Optional Variations: Add artichoke hearts, roasted red peppers, or other seasonal vegetables for extra flavor. For a spicy kick, include sliced jalapeños or a dash of red pepper flakes in the dressing.
- Storage Tips: This salad keeps well in the refrigerator for up to 3 days. To enjoy it later, simply give it a gentle toss before serving. If the salad gets dry, add a splash of olive oil or vinegar to freshen it up.
Recipe Information
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes (plus chilling time)
- Servings: 6
- Difficulty level: Easy
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A vibrant pasta salad filled with fresh ingredients awaits to be enjoyed.
Tortellini Pasta 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
- 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
Method
- In a large pot of salted water, cook the tortellini according to package directions until al dente. Drain and rinse under cold water. Transfer the tortellini to a large bowl.
- In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, and salt and pepper. Shake well until the mixture is emulsified.
- Pour half of the dressing over the warm tortellini and toss gently to coat. Allow it to cool for about 10 minutes.
- To the bowl with the tortellini, add the cherry tomatoes, cucumber, red onion, kalamata olives, mozzarella, salami, grated Parmesan, baby spinach, and fresh basil. Pour the remaining dressing over the top and toss gently to combine everything.
- Cover the salad and refrigerate for at least 2 hours, allowing the flavors to meld together. Before serving, gently toss again and taste for seasoning; add more salt, pepper, or vinegar if needed.
- Toss the salad with additional fresh basil and Parmesan if desired. Serve it chilled or at room temperature. Enjoy!