Tortellini Pasta Salad
350kcal
Ingredients
Pasta and Vegetables
- 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 substitution: grilled chicken or chickpeas for a lighter version
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach or arugula
- 1/4 cup chopped fresh basil
Dressing
- 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
Method
Cooking the Tortellini
- In a large pot of salted water, cook the cheese tortellini according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
Making the Dressing
- While the tortellini cooks, prepare the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, and a pinch of salt and pepper. Shake well until the mixture is emulsified.
Combining Ingredients
- Pour half of the dressing over the warm tortellini and gently toss to coat. Allow the tortellini to cool for about 10 minutes.
- Add the cherry tomatoes, cucumber, red onion, kalamata olives, mozzarella balls, chopped salami or pepperoni, grated Parmesan cheese, baby spinach or arugula, and chopped basil to the bowl with the tortellini. Pour the remaining dressing over everything and toss gently to combine.
Chilling the Salad
- Cover the bowl and refrigerate the salad for at least 2 hours to let the flavors meld together. Before serving, toss again and taste for seasoning. Adjust with more salt, pepper, or vinegar as needed.
Serving
- Garnish with additional fresh basil and Parmesan cheese if desired. Serve the salad chilled or at room temperature. Enjoy!
Nutrition
Serving1gCalories350kcalCarbohydrates42gProtein12gFat15gSaturated Fat5gSodium500mgFiber3gSugar5g
Notes
This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. It's best enjoyed cold, but can also be served at room temperature. You can easily swap cheese tortellini for other types, such as spinach or mushroom tortellini. Optional: Mix up the veggies with bell peppers, artichoke hearts, or snap peas for added crunch. Consider adding a little pesto to the dressing for extra flavor.