Name: Tortellini Pasta Salad with Fresh Vegetables and Herb Vinaigrette Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Italian
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; 2 cups baby spinach or arugula; 1/4 cup chopped fresh basil; 1 cup fresh mozzarella balls; 1/2 cup chopped salami or pepperoni; 1/2 cup grated Parmesan cheese; 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

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Introduction

This Tortellini Pasta Salad is a vibrant and flavorful dish perfect for warm days or as a hearty side. Packed with fresh vegetables, savory cheese tortellini, and a tangy homemade dressing, it’s easy to prepare and sure to impress. Serve it chilled or at room temperature for a refreshing meal.

A white bowl filled with a colorful tortellini pasta salad sits on a white marbled surface. The bottom layer consists of fresh spinach leaves, dark green and fresh. On top are yellow tortellini pasta shaped like rings, mixed evenly throughout. Scattered over the pasta are round slices of red salami with white fat specks, and halved bright red cherry tomatoes with juicy cut sides facing up. Light green cucumber slices are mixed in, adding fresh texture. Small dark olives are spread across the salad, and the whole dish is sprinkled with coarse black pepper and herbs, giving a slightly rough texture to the surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Cook the tortellini in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
Step 2: While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake well until emulsified.
Step 3: Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
Step 4: Add the cherry tomatoes, cucumber, red onion, kalamata olives, mozzarella balls, salami, Parmesan cheese, baby spinach, and fresh basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all ingredients.
Step 5: Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld. Before serving, toss again and adjust seasoning with salt, pepper, or vinegar if needed.
Step 6: Garnish with additional fresh basil and Parmesan cheese if desired. Serve chilled or at room temperature. Enjoy!

Tips & Variations

For extra crunch, add toasted pine nuts or chopped walnuts before serving.
Swap baby spinach with arugula for a peppery bite.
Use roasted red peppers instead of fresh tomatoes for a smoky twist.
Make it vegetarian by omitting salami or pepperoni.
Prepare the salad a day ahead to deepen the flavors, but add fresh greens just before serving to keep them crisp.

Storage

Store the tortellini pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture, stir well before serving and add any fresh herbs or cheese again if desired. The salad is best enjoyed chilled or at room temperature and can be served directly from the fridge or after resting at room temperature for 20 minutes.

How to Serve

The image shows a fresh pasta salad in a white bowl on a white marbled surface. The dish has multiple layers: at the base, there are bright green spinach leaves and diced light green cucumber pieces. On top of this, there are pale yellow tortellini pasta, some sprinkled with black pepper and small white cheese crumbles. Scattered around are round slices of red and white marbled salami, shiny dark purple olives, and vibrant red cherry tomato halves. The colors and textures mix together, creating a fresh and colorful look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of refrigerated?

Yes, you can use dried tortellini, but cook it according to package instructions and drain carefully to avoid excess water, which can dilute the dressing.

Is this pasta salad suitable for meal prep?

Absolutely. This salad holds up well in the refrigerator for a couple of days, making it a great option for meal prep. Just add fresh greens right before serving to keep them from wilting.