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tuscan tortellini pasta salad

Tuscan Tortellini Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
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 cup set
  • 1 measuring spoon 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 roasted red peppers sliced drained
  • 1 cup marinated artichoke hearts quartered drained
  • 1/2 cup Kalamata olives pitted halved
  • 1/2 cup black olives pitted sliced
  • 1/2 cup red onion thinly sliced
  • 3/4 cup mozzarella pearls drained
  • 1/2 cup salami diced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoon red wine vinegar
  • 1 tablespoon lemon juice fresh
  • 2 teaspoon Dijon mustard
  • 2 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Bring a large pot of salted water to a boil over high heat.
  • Add the tortellini and cook according to package directions until just al dente.
  • Drain the tortellini in a colander and rinse briefly under cold water to stop the cooking.
  • Transfer the cooled tortellini to a large mixing bowl.
  • Add the cherry tomatoes, cucumber, roasted red peppers, artichoke hearts, Kalamata olives, black olives, red onion, mozzarella pearls, and salami to the bowl with the tortellini.
  • In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes until emulsified.
  • Pour the dressing over the tortellini mixture.
  • Gently toss everything together with a wooden spoon or spatula until well combined and evenly coated.
  • Sprinkle the grated Parmesan cheese and chopped fresh basil over the salad and toss lightly again.
  • Cover the bowl with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate for at least 30 minutes to allow the flavors to meld.
  • Before serving, taste and adjust seasoning with additional salt, pepper, or vinegar if needed, and serve chilled or at cool room temperature.

Notes

For best results, cook the tortellini just to al dente so it stays firm once mixed with the dressing, and rinse quickly in cold water only to cool, not to wash off all the starch that helps the dressing cling. This salad is flexible, so you can swap salami for grilled chicken, omit meat for a vegetarian version, or add extras such as sun-dried tomatoes or spinach. If making ahead, reserve a little dressing to stir in just before serving because the pasta will absorb some over time. Use high-quality olive oil, tangy vinegar, and well-drained marinated vegetables to keep the salad bright instead of watery, and store leftovers tightly covered in the refrigerator for up to 3 days.
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