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fresh italian tortellini salad

Italian Tortellini Pasta Salad

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Prep Time 20 minutes
Cook Time 7 minutes
Resting Time 30 minutes
Total Time 57 minutes
Course Salad
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 20 ounce cheese tortellini frozen or refrigerated
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced any color
  • 1/2 cup red onion thinly sliced
  • 1/2 cup black olives sliced
  • 1/2 cup salami diced
  • 1 cup mozzarella balls mini
  • 1/4 cup parmesan cheese grated
  • 1/3 cup olive oil extra-virgin
  • 3 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil chopped

Instructions
 

  • Bring a large pot of salted water to a boil over high heat.
  • Add the tortellini and cook according to package directions until al dente, usually 5–7 minutes.
  • Drain the tortellini in a colander and rinse briefly under cold water to cool, then drain well.
  • Transfer the cooled tortellini to a large mixing bowl.
  • Add the cherry tomatoes, cucumber, bell pepper, red onion, black olives, salami, mozzarella balls, and grated parmesan to the bowl with the tortellini.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until emulsified.
  • Pour the dressing over the tortellini mixture.
  • Gently toss everything with a wooden spoon or spatula until the salad is evenly coated.
  • Sprinkle the chopped parsley and basil over the top and toss lightly to combine.
  • Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes to let the flavors meld before serving.

Notes

For best flavor, taste and adjust the seasoning with extra salt, pepper, or vinegar after chilling, since cold foods can seem less seasoned; if making ahead by several hours, reserve a few tablespoons of dressing (or add a drizzle of olive oil) just before serving to refresh the salad. Rinsing the tortellini stops the cooking and keeps them from becoming mushy, but be sure they are well drained to avoid watering down the dressing. You can easily customize this salad by swapping salami for pepperoni, adding artichoke hearts or roasted red peppers, or omitting the meat for a vegetarian version. If using frozen tortellini, add 1–2 extra minutes to the cooking time and stir occasionally to prevent sticking.
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