Description
Mediterranean flavors dance through this tortellini pasta salad, blending fresh herbs and zesty dressing with cheese-filled pasta. Crisp vegetables and tangy olives create a perfect summer dish you’ll crave again and again.
Ingredients
Scale
Pasta and Cheese:
- 20 ounces (567 grams) refrigerated cheese tortellini
- 1 cup (226 grams) fresh mozzarella balls
- 1/2 cup (50 grams) grated Parmesan cheese
Proteins and Vegetables:
- 1/2 cup (75 grams) chopped salami or pepperoni
- 1 pint (300 grams) cherry tomatoes (halved)
- 1 cucumber (peeled and chopped)
- 1/2 cup (50 grams) red onion (thinly sliced)
- 1 cup (150 grams) pitted kalamata olives (chopped)
- 2 cups (60 grams) baby spinach or arugula
- 1/4 cup (15 grams) chopped fresh basil
Dressing Ingredients:
- 1/2 cup (120 milliliters) extra virgin olive oil
- 1/4 cup (60 milliliters) red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- 1/2 teaspoon dried oregano
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare tortellini in a generously salted boiling water for 8-10 minutes until perfectly tender. Drain thoroughly and rinse with cold water to halt cooking process.
- Create vibrant vinaigrette by whisking olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and cracked pepper in a sealed container until smooth and integrated.
- Drizzle half the dressing over warm tortellini, gently coating each piece. Allow mixture to cool and absorb flavors for approximately 10 minutes.
- Incorporate colorful ingredients including halved cherry tomatoes, diced cucumber, thinly sliced red onion, briny olives, cubed mozzarella, chopped salami, grated parmesan, fresh spinach leaves, and torn basil.
- Pour remaining dressing over assembled salad, carefully folding ingredients to ensure even distribution without breaking delicate pasta.
- Refrigerate salad for minimum 2 hours, allowing flavors to harmonize and develop complex taste profile.
- Before serving, re-toss salad and adjust seasoning if needed. Garnish with additional fresh basil and parmesan shavings. Serve chilled or at ambient temperature for optimal enjoyment.
Notes
- Use freshly cooked, slightly warm tortellini to help it absorb the dressing better and enhance flavor penetration.
- Allow the pasta to cool completely before adding delicate ingredients like spinach to prevent wilting and maintain crisp texture.
- For a lighter version, replace salami or pepperoni with grilled chicken, shredded rotisserie chicken, or roasted chickpeas for vegetarian protein.
- Customize the salad by swapping ingredients based on seasonal availability or personal preference, keeping the core dressing and tortellini as the base.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 353 kcal
- Sugar: 3 g
- Sodium: 529 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 27 mg