Tortellini Pasta Salad
A delightful blend of cheese tortellini, fresh vegetables, and a tangy dressing, perfect for any occasion.
Ingredients
Pasta Base
- 1 pound Cheese tortellini Use fresh or frozen cheese tortellini.
Dressing
- 1/4 cup Olive oil
- 1/4 cup Red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 2 cloves Minced garlic
- 1 teaspoon Oregano
- 1 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Black pepper Adjust to taste.
Vegetables and Add-ins
- 1 cup Cherry tomatoes Halved.
- 1 large Cucumber Diced.
- 1/2 large Red onion Thinly sliced.
- 1/2 cup Black olives Sliced.
- 1 cup Mozzarella cheese Diced.
- 4 ounces Salami Sliced or diced.
- 1/2 cup Parmesan cheese Grated.
- 2 cups Fresh spinach Chopped.
- 1/4 cup Fresh basil Chopped.
Instructions
Cooking the Tortellini
- Boil a large pot of salted water over high heat.
- Add the cheese tortellini and cook according to package instructions until al dente (3-5 minutes).
- Drain and rinse under cold water.
Preparing the Dressing
- In a jar, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and black pepper.
- Shake until well mixed.
Mixing the Salad
- In a large bowl, pour half of the dressing over the cooled tortellini and toss to coat. Let it rest for 10 minutes.
- Add cherry tomatoes, cucumber, red onion, black olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl.
- Pour the remaining dressing over the top and gently toss to combine.
- Cover and refrigerate for at least two hours before serving.
Notes
For added protein, substitute salami with grilled chicken or shrimp. The salad can be made vegan by replacing cheese tortellini and excluding salami and mozzarella.