Ever had a pasta salad so delicious that it sparks an impromptu dance party in your kitchen? 🎉
This Tortellini Pasta Salad is just that. Imagine luscious cheese tortellini tangling with fresh veggies and flavor-packed dressing. It’s quick to whip up, perfect for summer parties, and will definitely satisfy your cravings.
Why Make This Recipe
You’ll absolutely love this salad for a few reasons:
- Easy Cleanup: Who wants to scrub a million pots? Not you. With this recipe, you use one pot for the pasta and a bowl for mixing. High-fives all around! 🙌
- Family-Friendly: Kids and adults alike will gobble this up. Plus, it’s customizable—everyone can pick and choose what they like.
- Great for Meal Prep: Make a big batch and enjoy it throughout the week. It just gets better as the flavors marry!
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Directions
- 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.
- Make the dressing: In a jar with a tight-fitting lid, combine olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Shake well until emulsified.
- Dress the tortellini: Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
- Add the veggies: Toss in the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil. Pour in the remaining dressing and gently combine.
- Refrigerate: Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving; adjust with more salt, pepper, or vinegar if needed.
- Garnish: Add extra fresh basil and Parmesan if desired. Serve chilled or at room temperature.
How to Make Tortellini Pasta Salad (Overview)
So, here’s how it all comes together: Start by cooking your tortellini. While that’s happening, whip up the dressing. Once the tortellini is cooled, toss in your fresh ingredients and mix it up. It’s literally that simple! Pro tip: Give that dressing a good shake—you want all those flavors to party together.
How to Serve Tortellini Pasta Salad
You can serve this dish in various creative ways! Picture a vibrant summer picnic with this pasta salad nestled in a colorful bowl, the fresh greens peeking through bright tomatoes and mozzarella. You could pair it with crusty garlic bread or grilled chicken for a meal that’ll make your taste buds dance! The crunch of the cucumber mixed with the creamy mozzarella and the tangy dressing creates a delightful sensation in every bite. 😋
How to Store Tortellini Pasta Salad
This salad lasts about 3-5 days in the fridge—perfect for lunch prep! Just toss it in an airtight container. You can also make it ahead of time; it’ll taste even better after a day or two as the flavors meld! However, I wouldn’t recommend freezing it, as the texture can get funky.
Tips to Make Tortellini Pasta Salad
Here are some insider tricks to elevate your salad game:
- Cook tortellini al dente: This keeps them firm and prevents mushiness after mixing.
- Use fresh herbs: Swapping dried basil for fresh can elevate the flavor like you wouldn’t believe!
- Season well: Don’t be shy with that salt and pepper! It’s the magic ingredient for balance.
Variation
Want a little twist? Here are some ideas:
- Try using whole wheat tortellini for a healthier touch.
- Going vegan? Swap cheese tortellini for a plant-based option and skip the salami/pepperoni!
- Throw in some grilled veggies or roasted red peppers for an extra layer of flavor.
FAQs
Q: Can I use frozen tortellini?
Absolutely! Just follow the package instructions for cooking time—easy peasy!
Q: How long can I make this ahead of time?
You can prepare it up to 24 hours in advance; just make sure to store it in the fridge.
Q: Can I add other ingredients?
For sure! Feel free to get creative with any veggies or even some nuts for extra crunch!
📌 Pin this recipe for your next cozy dinner night!
Tortellini Pasta Salad
Ingredients
Method
- 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.
- In a jar with a tight-fitting lid, combine olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Shake well until emulsified.
- Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
- Toss in the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil. Pour in the remaining dressing and gently combine.
- Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving; adjust with more salt, pepper, or vinegar if needed.
- Garnish with extra fresh basil and Parmesan if desired. Serve chilled or at room temperature.
