Tortellini Pasta Salad
When you’re looking for a dish that combines fresh, bright flavors with hearty ingredients, Tortellini Pasta Salad is the answer. This delightful salad is perfect for warm weather gatherings, potlucks, or simply when you’re craving a light yet satisfying meal. The combination of tender cheese tortellini, juicy cherry tomatoes, crisp cucumbers, and an array of other vibrant ingredients creates a symphony of textures and tastes that your family and friends will adore. Not only is it a feast for the eyes, but it’s also a breeze to put together, making it a fantastic option for busy days or last-minute occasions.
What truly sets this Tortellini Pasta Salad apart is its versatility and the way it showcases seasonal ingredients. Whether served as a side dish for grilled meats or as a main course, this salad is bursting with flavor and can easily be customized to suit your taste. With every bite, you can relish the creamy mozzarella, the zing of red onion, and the punch of the homemade dressing that combines olive oil, red wine vinegar, and Dijon mustard for an extra kick. It’s a dish that brings everyone to the table and will have them coming back for seconds!
This is what the finished dish looks like when perfectly assembled.
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
- 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
Here’s everything you need to create this delicious salad!
Directions
Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Drain and rinse under cold water, then transfer to a large bowl.
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 emulsified.
Pour half of the dressing over the warm tortellini and toss gently to coat. Allow it to cool for about 10 minutes.
Add the halved cherry tomatoes, chopped cucumber, sliced red onion, chopped olives, mozzarella balls, salami or pepperoni, grated Parmesan, baby spinach, and fresh basil to the bowl with the tortellini. Pour the remaining dressing over the top and gently toss everything to combine.
Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld together. Before serving, toss again and taste for seasoning. Adjust with salt, pepper, or a splash more vinegar if needed.
Garnish with additional fresh basil and grated Parmesan if desired. Serve chilled or at room temperature. Enjoy!
Tips & Variations
- Ingredient substitutions: You can swap the cheese tortellini for another kind of pasta if you prefer or make it vegetarian by omitting the salami and pepperoni.
- Optional variations: Add roasted peppers, artichoke hearts, or a sprinkle of red pepper flakes for added flavor.
- Storage tips: Store any leftovers in an airtight container in the fridge for up to 3 days. This salad can be enjoyed cold and makes for a quick lunch or snack.
Recipe Information
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 2 hours 30 minutes (includes chilling)
- Servings: 8
- Difficulty level: Easy
A vibrant, fresh tortellini pasta salad ready to enjoy!
Tortellini Pasta Salad
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, for non-vegetarian
- 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
Method
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Drain and rinse under cold water, then transfer to a large bowl.
- 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 emulsified.
- Pour half of the dressing over the warm tortellini and toss gently to coat. Allow it to cool for about 10 minutes.
- Add the halved cherry tomatoes, chopped cucumber, sliced red onion, chopped olives, mozzarella balls, salami or pepperoni, grated Parmesan, baby spinach, and fresh basil to the bowl with the tortellini. Pour the remaining dressing over the top and gently toss everything to combine.
- Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld together.
- Before serving, toss again and taste for seasoning. Adjust with salt, pepper, or a splash more vinegar if needed.
- Garnish with additional fresh basil and grated Parmesan if desired. Serve chilled or at room temperature.