Tortellini Pasta Salad

When the days grow longer and warmer, few dishes capture the spirit of summer quite like a vibrant Tortellini Pasta Salad. This dish is a celebration of fresh ingredients, bursting with color and flavor. The creamy, cheesy tortellini forms the perfect base, while the medley of vegetables, olives, and delectable herbs brings every bite to life. Ideal for potlucks, BBQs, or simply as a delightful side on a sunny picnic, this salad offers a taste of Italy that’s accessible to anyone looking to elevate their meal with minimal effort.

Readers will fall in love with this recipe not just for its taste, but also for its simplicity and versatility. It can be made ahead of time, allowing the flavors to meld beautifully, and it’s easily customizable. Whether you’re a seasoned chef or a kitchen novice, this salad invites creativity and is sure to impress family and friends alike.

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

Gather all your fresh ingredients for a delicious salad.

Directions

1. Cook the tortellini in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.

2. While the tortellini cooks, make 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 a pinch of salt and pepper. Shake well until emulsified.

3. Pour half of the dressing over the warm tortellini and toss gently to coat. Allow to cool for 10 minutes.

4. Add the halved cherry tomatoes, chopped cucumber, sliced red onion, chopped olives, mozzarella balls, salami or pepperoni, grated Parmesan, baby spinach or arugula, and chopped fresh basil to the bowl with the tortellini.

5. Pour the remaining dressing over the top and toss gently to combine all the ingredients.

6. Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld. Before serving, toss again and taste for seasoning, adding more salt, pepper, or vinegar if necessary.

7. Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!

Tips & Variations

• Ingredient substitutions: Swap out cheese tortellini for spinach or whole wheat tortellini for a healthier option. Use different vegetables such as bell peppers or radishes for added crunch and flavor.

• Optional variations: For a heartier dish, add grilled chicken or shrimp. If you prefer a more Mediterranean touch, include artichoke hearts and capers.

• Storage or reheating tips: This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, so it stays delicious even after a day or two.

Recipe Information

• Prep time: 20 minutes
• Cook time: 5 minutes
• Total time: 2 hours 25 minutes (including chilling time)
• Servings: 6-8
• Difficulty level: Easy