Tortellini Pasta Salad with Cherry Tomatoes, Fresh Mozzarella, and Basil Recipe
This refreshing Tortellini Pasta Salad combines tender cheese tortellini with a vibrant mix of fresh vegetables, savory salami, creamy mozzarella, and tangy Kalamata olives, all tossed in a zesty homemade vinaigrette. Perfect as a light lunch or a side dish for gatherings, this salad is easy to prepare and bursting with Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Salad 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
Dressing Ingredients
- 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
- Cook the tortellini: In a large pot of salted boiling water, cook the refrigerated cheese tortellini according to the package directions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta. Transfer the tortellini to a large mixing bowl.
- Prepare the dressing: While the tortellini cooks, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until the dressing is well emulsified.
- Dress the warm tortellini: Pour half of the prepared dressing over the warm tortellini and toss gently to coat. Allow it to cool for about 10 minutes to absorb the flavors.
- Add salad ingredients: Incorporate the halved cherry tomatoes, peeled and chopped cucumber, thinly sliced red onion, chopped kalamata olives, fresh mozzarella balls, chopped salami or pepperoni, grated Parmesan cheese, baby spinach or arugula, and chopped fresh basil into the bowl with the tortellini.
- Combine with remaining dressing: Pour the remaining dressing over the assembled salad ingredients and toss gently yet thoroughly to blend all flavors together.
- Chill to meld flavors: Cover the salad and refrigerate for at least 2 hours. This resting time allows the flavors to fully meld and intensify.
- Final touches and serving: Before serving, toss the salad again and adjust seasoning by adding more salt, pepper, or vinegar if desired. Garnish with additional fresh basil leaves and grated Parmesan cheese for an appealing finish. Serve chilled or at room temperature.
Notes
- Use refrigerated tortellini for quicker cooking and best texture.
- Chilling the salad enhances flavor as the dressing marinates the ingredients.
- For a vegetarian version, omit the salami or pepperoni.
- The salad can be prepared a day ahead for convenience.
- Fresh basil adds a vibrant aroma; substitute with fresh parsley if unavailable.
Keywords: Tortellini pasta salad, cheese tortellini, Mediterranean salad, pasta salad with salami, easy pasta salad
