Description
A vibrant and refreshing tortellini pasta salad rich with flavors, perfect for any gathering.
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
- Cook the tortellini in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- Combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper in a jar. Shake until emulsified.
- In a large bowl, combine the warm tortellini with half the dressing and let cool for about 10 minutes.
- Add cherry tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil. Drizzle with remaining dressing and toss gently.
- Chill the salad for at least 2 hours before serving. Toss again before serving and adjust seasoning if necessary.
- Garnish with additional fresh basil and Parmesan if desired.
Notes
Salad can be made up to 24 hours in advance for the flavors to develop. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg