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Tortellini Pasta Salad

A vibrant and flavorful Tortellini Pasta Salad that's perfect for any occasion, and loved by both kids and adults alike.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 oz refrigerated cheese tortellini
  • 1 pint cherry tomatoes, halved
  • 1 large cucumber, peeled and chopped
  • 1/2 medium red onion, thinly sliced
  • 1 cup pitted kalamata olives, chopped
  • 1 cup fresh mozzarella balls
  • 1/2 cup chopped salami or pepperoni (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 cups baby spinach or arugula
  • 1/4 cup chopped fresh basil
Dressing Ingredients
  • 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
  • to taste salt and pepper

Method
 

Preparation
  1. Boil 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. In a jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Shake until it’s mixed.
  3. Pour half of the dressing over the warm tortellini and toss gently to coat. Let it cool for 10 minutes.
  4. Add the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil. Pour the remaining dressing over the top and give it a gentle toss.
  5. Cover and refrigerate the salad for at least 2 hours to let the flavors meld.
  6. Toss again before serving and adjust seasoning with more salt, pepper, or vinegar if needed. Garnish with more fresh basil and Parmesan if desired.

Notes

This salad keeps well in the fridge for about 3-5 days. Store in an airtight container. For a vegan version, use plant-based cheese and marinated tofu instead of salami.