Tortellini Pasta Salad Delight

This tortellini pasta salad is a go-to for summer parties or easy family dinners It delivers big flavor and gorgeous color from plump cheese tortellini juicy tomatoes fresh veggies and a zippy Italian dressing Each time I make this for a potluck there are never any leftovers and friends always ask for the recipe

I brought this dish to a neighborhood cookout and not a single bite was left It is amazing cold or at room temperature and has just the right balance of cheesy salty tangy bites

Ingredients

• Refrigerated cheese tortellini: adds hearty cheesy texture Opt for fresh pasta found in the refrigerated section for best flavor and texture
• Cherry tomatoes: offer a juicy burst of sweetness Choose firm and brightly colored ones for the most flavor
• Cucumber: brings crunch and freshness Look for unwaxed firm cukes and peel them for better texture
• Red onion: adds sharpness and color Slice thinly to avoid overpowering bites
• Kalamata olives: deliver briny depth Buy pitted olives to make prep a breeze
• Fresh mozzarella balls: give creamy pockets of mild cheese Use high-quality mozzarella packed in water
• Salami or pepperoni: boosts the savory notes Choose a good-quality cured meat from the deli counter
• Grated Parmesan cheese: adds nutty salty flavor Finely grate it yourself for maximum taste
• Baby spinach or arugula: provides green freshness Spinach is milder while arugula gives a peppery bite
• Fresh basil: gives that essential herby lift Go for vibrant leaves without brown spots
• Extra virgin olive oil: forms the backbone of the dressing Use a peppery high-quality oil
• Red wine vinegar: brings tang and brightness Pick a vinegar that has a clean acidic taste
• Dijon mustard: acts as an emulsifier and adds subtle heat Use a smooth traditional Dijon
• Honey: balances the acidity with a touch of sweetness Local raw honey will have the most depth
• Garlic: gives the dressing aromatic bite Freshly minced garlic packs the most punch
• Dried oregano: adds classic Italian flavor Use a fresh jar for the best aroma
• Salt and pepper: round out and season all the flavors Taste and season as you go

Step-by-Step Instructions

Cook the Tortellini:

Bring a large pot of generously salted water to a boil Add the cheese tortellini and cook just until al dente This is usually about 2 to 3 minutes for fresh tortellini Once cooked drain thoroughly and immediately rinse with cold water to stop the cooking process and keep the pasta from sticking

Make the Dressing:

While the tortellini cooks combine extra virgin olive oil red wine vinegar Dijon mustard honey minced garlic dried oregano salt and pepper in a clean jar with a tight lid Place the lid on and shake vigorously until the dressing is creamy and well combined This step helps the flavors meld and emulsifies the mixture

Dress the Pasta:

Pour half of the dressing over the drained tortellini while it is still warm and gently toss This ensures the tortellini absorbs some of the flavors Allow it to cool for about 10 minutes This step helps keep the pasta from drying out and intensifies the taste

Add the Vegetables and Cheese:

Once cooled add the halved cherry tomatoes chopped cucumber thinly sliced red onion chopped kalamata olives mozzarella balls salami or pepperoni grated Parmesan baby spinach or arugula and chopped fresh basil to the bowl with the dressed tortellini

Combine and Dress:

Pour the remaining dressing over the top and toss until everything is evenly coated Every piece should have some dressing and the mix should appear glossy and vibrant

Chill and Serve:

Cover the bowl and refrigerate for at least 2 hours This lets the flavors meld and makes the salad especially refreshing Before serving toss again and taste for seasoning adjusting with extra salt pepper or vinegar if needed Garnish with more fresh basil and Parmesan if you like and enjoy chilled or at room temperature

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My favorite part is loading up the salad with extra basil fresh from my garden My kids help pick the basil leaves and it always reminds me of slow summer afternoons around the kitchen table

Storage Tips

Store leftover tortellini pasta salad in an airtight container in the refrigerator It keeps well for up to three days If it seems dry after storing add a splash of olive oil and give it a good toss before serving Avoid freezing as the vegetables and tortellini do not thaw well

Ingredient Substitutions

You can easily swap out veggies according to what is in season Try roasted bell peppers or artichoke hearts for variety If you need a vegetarian version simply leave out the salami or pepperoni The base dressing can be adapted to use white wine vinegar or lemon juice for a twist

Serving Suggestions

Serve chilled or let it sit out a bit to come to room temperature for deeper flavors It makes a great pairing with grilled meats and is a standout addition to any potluck spread Leftovers make a tasty work lunch on busy days

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Cultural Context

Tortellini pasta salad draws from classic Italian flavors but is firmly rooted in American potluck traditions Adding cured meats cheese and a vinegar-rich dressing reflects Italian antipasto platters Many families have their own twist on this crowd-pleaser and it never fails to bring people together around the table

Frequently Asked Questions About the Recipe

→ Can other types of tortellini be used?

Yes, use your favorite variety such as spinach or meat-stuffed tortellini if preferred. Adjust flavors accordingly.

→ Is it possible to make this dish vegetarian?

Absolutely—just omit the salami or pepperoni and enjoy the remaining delicious ingredients.

→ What other vegetables work well?

Try bell peppers, artichoke hearts, or roasted zucchini for added color and taste.

→ How long can leftovers be refrigerated?

Store in an airtight container in the fridge for up to 3 days for best freshness and texture.

→ Can the salad be served warm?

Yes, although chilling is traditional, it can also be enjoyed at room temperature or slightly warm.