Description
A delightful tortellini pasta salad combining fresh veggies, creamy mozzarella, and a tangy dressing, perfect for family dinners and gatherings.
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1/2 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
- 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
- Salt and pepper to taste
Instructions
- Cook the tortellini in a large pot of salted water according to the package directions until al dente, then drain and rinse under cold water.
- Prepare the dressing by combining olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper in a jar. Shake until emulsified.
- Toss the warm tortellini in a large bowl and pour half the dressing over it. Allow it to cool for 10 minutes.
- Add the cherry tomatoes, cucumber, red onion, olives, mozzarella, salami or pepperoni (if using), Parmesan, spinach or arugula, and basil. Pour the remaining dressing over the top and toss gently.
- Cover and refrigerate for at least 2 hours to let the flavors meld.
- Toss again before serving, adjusting seasoning if needed. Serve chilled or at room temperature.
Notes
Perfect for meal prep, this salad is versatile and can be customized to your liking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing/Chilling
- Cuisine: Italian