Tortellini Pasta Salad Italian (Print-Friendly Version)
Cheese tortellini, crisp veggies, tangy dressing, and fresh herbs combine for a flavorful Italian-style salad.
# Ingredients:
→ Salad
01 -
570 g refrigerated cheese tortellini
02 -
300 g cherry tomatoes, halved
03 -
1 cucumber, peeled and chopped
04 -
1/2 red onion, thinly sliced
05 -
150 g pitted kalamata olives, chopped
06 -
200 g fresh mozzarella balls
07 -
60 g chopped salami or pepperoni
08 -
50 g grated Parmesan cheese
09 -
60 g baby spinach or arugula
10 -
10 g chopped fresh basil
→ Dressing
11 -
120 ml extra virgin olive oil
12 -
60 ml red wine vinegar
13 -
15 ml Dijon mustard
14 -
5 ml honey
15 -
1 clove garlic, minced
16 -
2.5 ml dried oregano
17 -
Salt, to taste
18 -
Black pepper, to taste
# Steps:
01 -
Boil the tortellini in a large pot of salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
02 -
In a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper. Shake vigorously until the dressing is fully emulsified.
03 -
Pour half of the prepared dressing over the warm tortellini and toss gently to coat. Allow to cool for 10 minutes.
04 -
Add cherry tomatoes, cucumber, red onion, kalamata olives, mozzarella balls, chopped salami or pepperoni, grated Parmesan, baby spinach or arugula, and chopped fresh basil to the tortellini. Pour the remaining dressing over the mixture and toss gently until evenly combined.
05 -
Cover and refrigerate for at least 2 hours so the flavours can meld. Toss salad once more, adjust seasoning with additional salt, pepper, or vinegar if desired. Garnish with extra fresh basil and Parmesan if preferred. Serve chilled or at room temperature.
# Notes & Tips:
01 -
Allow the salad sufficient chilling time for best flavour integration.