Description
A vibrant tortellini pasta salad packed with fresh vegetables, creamy mozzarella, and a zesty dressing, perfect for any summer gathering.
Ingredients
Scale
- 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
Instructions
- Cook the tortellini: Boil a large pot of salted water. Once boiling, add the cheese tortellini; cook according to package directions until al dente. Drain and rinse under cold water, then transfer to a large mixing bowl.
- Prepare the dressing: In a jar with a tight lid, add olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, and a pinch of salt and pepper. Shake vigorously until emulsified.
- Dress the tortellini: Pour half of the dressing over warm tortellini and toss gently. Allow to cool for about 10 minutes.
- Combine the ingredients: Add halved cherry tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, baby spinach, and basil. Drizzle the remaining dressing and toss gently.
- Chill the salad: Cover and refrigerate for at least 2 hours to meld flavors.
- Final touches: Before serving, taste and adjust seasoning if necessary. Garnish with fresh basil and Parmesan.
- Serve and enjoy: This salad can be served chilled or at room temperature.
Notes
This salad keeps well in the fridge for up to three days, and flavors intensify over time. Not recommended for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg