Tortellini Pasta Salad

why make this recipe

This tortellini pasta salad is quick, filling, and full of fresh flavors. It works for picnics, potlucks, or a simple weeknight meal. The salad holds up well and tastes better after a few hours in the fridge.

introduction

This salad mixes cheese tortellini with vegetables, olives, cheese, and a simple vinaigrette. It is easy to change to match your taste, and it travels well. If you like pasta dishes with simple changes, try a creamy pasta recipe with chicken and spinach for another easy meal.

how to make Tortellini Pasta Salad

Follow the steps below. Cook the tortellini, make the dressing, mix the salad, and chill before serving.

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

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, vinegar, mustard, honey, garlic, oregano, salt and pepper. Shake well until emulsified.
3. Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
4. Add the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.
5. Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving. Add more salt, pepper, or vinegar if needed.
6. Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature.

how to serve Tortellini Pasta Salad

Serve this salad cold or at room temperature. Use a large bowl and toss before serving. Add extra Parmesan on top. It goes well with grilled chicken, crusty bread, or simple green salad.

how to store Tortellini Pasta Salad

Keep the salad in an airtight container in the fridge. It stays good for 3 to 4 days. Toss again before serving. If the salad looks dry, add a little extra olive oil or a splash of vinegar.

tips to make Tortellini Pasta Salad

• Cook tortellini just until tender. Do not overcook.
• Rinse with cold water to stop cooking and cool fast.
• Taste the dressing and adjust salt, pepper, or honey before tossing.
• Chop ingredients to similar sizes so each bite is balanced.
• Chill at least 2 hours for best flavor.

variation (if any)

• Make it vegetarian: skip the salami and add roasted red peppers or artichoke hearts.
• Add protein: toss in cooked chicken, shrimp, or chickpeas.
• Swap greens: use arugula for peppery flavor or romaine for crunch.
• Change cheese: try feta instead of mozzarella for a tangy twist.

FAQs

Q: Can I use frozen tortellini?
A: Yes. Cook frozen tortellini according to package directions and cool before mixing.

Q: How long before serving should I make this salad?
A: Make it at least 2 hours before serving. Overnight is fine and often better.

Q: Can I freeze this salad?
A: No. Freezing breaks the texture of the cheese and vegetables. Keep it in the fridge instead.

Q: Can I make the dressing ahead?
A: Yes. Store the dressing in the fridge for up to 5 days. Shake well before using.

Tortellini Pasta Salad

• Author: arianarecipes
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Italian
• Diet: Vegetarian

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Description

This tortellini pasta salad is quick, filling, and full of fresh flavors, perfect for picnics or potlucks.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

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, vinegar, mustard, honey, garlic, oregano, salt and pepper. Shake well until emulsified.
3. Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
4. Add the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.
5. Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving.
6. Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature.

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Notes

Chill at least 2 hours for best flavor. If the salad looks dry, add a little extra olive oil or a splash of vinegar.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg