Tortellini Pasta Salad
This Tortellini Pasta Salad is a fresh and flavorful dish perfect for any occasion.
Equipment
- large pot
- Mixing bowl
Ingredients
For the Salad
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- ½ red onion, thinly sliced
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls
- ½ cup chopped salami or pepperoni
- ½ cup grated Parmesan cheese
- 2 cups baby spinach or arugula
- ¼ cup chopped fresh basil
For the Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil.
- In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper.
- Add the cooked tortellini to the salad mixture and pour the dressing over. Toss to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be made ahead of time. Store it in the refrigerator for up to 3 days.