Description
The Italian Tortellini Pasta Salad is a delightful dish that embodies the vibrant flavors of Italy while being incredibly easy to prepare. As summer rolls in, this refreshing salad emerges as a go-to choice for quick meal planning and potluck gatherings. Not only does it bring together the wholesome goodness of fresh vegetables, but it also pairs wonderfully with grilled meats, making it the perfect accompaniment for barbecues, picnics, and festive parties.
Ingredients
- 20 ounce refrigerated cheese tortellini
- 8 ounce diced salami or pepperoni
- 8 ounce fresh mozzarella pearls
- 1 pint cherry tomatoes
- 1 cup red or yellow bell pepper
- 1 English cucumber
- 1/2 cup red onion
- 1 can (15 ounce) artichoke hearts
- 1 can (4 ounce) sliced black olives
- 2 cup baby spinach or arugula
- 1/3 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 cloves garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup freshly grated Parmesan cheese
Instructions
1. Cooking the cheese tortellini requires a tad of finesse to ensure they’re perfectly al dente. Follow these steps:
2. 1. Bring a large pot of heavily salted water to a rolling boil.
3. 2. Add the tortellini to the boiling water and cook for about 2 to 3 minutes, or until they float to the surface, indicating they are done.
4. 3. Once cooked, drain and immediately rinse under cold water to halt the cooking process and cool them down.
5. Now that you’ve got your ingredients prepped, it’s time to pull everything together:
6. 1. In a large serving bowl, transfer the cooled tortellini.
7. 2. Pour half of the zesty vinaigrette over the warm pasta, tossing gently to coat. This helps maximize flavor absorption!
8. 3. Add in the salami, mozzarella pearls, cherry tomatoes, bell pepper, cucumber, red onion, artichoke hearts, and black olives. Gently toss to ensure everything is evenly distributed.
9. 4. Finally, fold in the baby spinach, basil, and parsley.
10. 5. Pour the remaining vinaigrette over the salad and toss once more until fully coated.
Notes
Allowing the salad to chill is crucial for letting the flavors meld beautifully. Aim to cover and refrigerate your Italian Tortellini Pasta Salad for at least 1 to 2 hours, or even overnight for the best taste.
When ready to serve, give it a gentle toss again and add a splash of olive oil or a drizzle of red wine vinegar if the salad seems a little dry. Pair it with grilled chicken, crusty bread, or even on its own as a wholesome meal.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg