Tortellini Pasta Salad
400kcal
Ingredients
For the salad
- 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
For the 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
Method
Cooking 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.
Making 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.
Combining Ingredients
- 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.
Chilling and Serving
- 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!
Nutrition
Serving1gCalories400kcalCarbohydrates45gProtein12gFat20gSaturated Fat5gSodium700mgFiber3gSugar3g
Notes
Ingredient Substitutions: You can use different types of cheese tortellini or even substitute with gluten-free pasta if needed. 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.