Description

Tortellini Pasta Salad is your new go-to for effortless gatherings, sunny picnics, or lazy weeknight dinners. With cheesy tortellini, crisp veggies, savory meats, and a bold homemade vinaigrette, every bite is a flavorful explosion. It’s fresh, hearty, and so easy to make—a vibrant twist on traditional pasta salad that’s bound to be a crowd favorite.

Ingredients

Scale

20 oz refrigerated cheese tortellini
1 pint cherry tomatoes, halved
1 cucumber, peeled and chopped
½ red onion, thinly sliced
1 cup pitted Kalamata olives, chopped
1 cup fresh mozzarella balls
½ cup chopped salami or pepperoni
½ cup grated Parmesan cheese
2 cups baby spinach or arugula
¼ cup chopped fresh basil
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 tbsp Dijon mustard
1 tsp honey
1 clove garlic, minced
½ tsp dried oregano
Salt and pepper, to taste

Instructions

Boil the tortellini in salted water until al dente. Drain, rinse with cold water, and transfer to a large bowl.
Combine olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper in a jar. Shake until emulsified.
Pour half of the dressing over the tortellini while it’s still warm. Toss gently and let cool for about 10 minutes.
Mix in tomatoes, cucumber, onion, olives, mozzarella, salami, Parmesan, spinach, and basil. Pour in the remaining dressing and toss to coat.
Cover and refrigerate for at least 2 hours. Toss again before serving and adjust seasoning if needed. Serve chilled or at room temp.

Notes

Toss the pasta with dressing while warm to absorb more flavor. Add the greens just before serving to keep them fresh. If it feels dry after chilling, refresh with olive oil or vinegar.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boil
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4g
Sodium: 620mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 12g
Cholesterol: 35mg

Keywords: Tortellini Pasta Salad, pasta salad, summer salad, picnic recipe