Description
This Tortellini Pasta Salad is a refreshing and flavorful dish perfect for picnics or gatherings. The combination of cheese tortellini, cherry tomatoes, olives, and fresh mozzarella tossed in a tangy dressing creates a delicious summer salad.
Ingredients
Units
Scale
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
Instructions
- Cook Tortellini: Boil tortellini according to package instructions. Drain and rinse with cold water.
- Prepare Salad: In a large bowl, combine tortellini, cherry tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil.
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper.
- Toss Salad: Pour dressing over the salad and toss gently to combine.
- Serve: Chill the salad for at least an hour before serving. Enjoy!
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to customize the salad by adding your favorite veggies or protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 30 mg