Description
This tortellini pasta salad is a crowd-pleasing side dish packed with cheesy tortellini, fresh vegetables, olives, and a tangy homemade Italian dressing.
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 vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
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, then transfer to a large bowl.
2. While the tortellini cooks, make the dressing by combining olive oil, vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper in a jar with a tight lid. Shake well until emulsified.
3. Pour half of the dressing over the warm tortellini and toss gently to coat. Let the pasta cool for about 10 minutes.
4. Add the cherry tomatoes, cucumber, red onion, olives, mozzarella balls, salami or pepperoni, Parmesan cheese, spinach, and basil to the bowl.
5. Pour the remaining dressing over the salad and toss gently until everything is evenly combined.
6. Cover and refrigerate the salad for at least 2 hours so the flavors can meld together.
7. Before serving, toss again and adjust seasoning with extra salt, pepper, or vinegar if needed.
8. Garnish with additional basil and Parmesan if desired, then serve chilled or at room temperature.
Notes
For a vegetarian version, simply omit the salami or pepperoni.
This salad tastes even better after chilling for several hours or overnight.
You can substitute arugula for spinach for a slightly peppery flavor.
If making ahead, add extra dressing before serving to refresh the salad.