Description
A vibrant tortellini pasta salad bursting with flavors and perfect for any occasion.
Ingredients
Scale
- 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
- Boil the tortellini in a large pot of salted water according to package instructions (3-5 minutes until al dente). Reserve a cup of pasta water before draining.
- Prep the veggies by chopping the cucumber, halving the cherry tomatoes, slicing the red onion, and dicing the olives.
- Make the dressing by whisking together olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Add a splash of reserved pasta water if desired.
- Mix the drained tortellini with chopped veggies, olives, mozzarella, salami, Parmesan, spinach, and basil in a large bowl. Toss with the dressing.
- Taste and adjust seasoning as needed.
- Chill in the fridge for at least 30 minutes before serving for best flavor.
Notes
This salad can be customized with different ingredients like grilled vegetables or chickpeas for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: tortellini salad, pasta salad, vegetarian salad, summer recipe