Description
A vibrant and refreshing tortellini pasta salad loaded with fresh vegetables and creamy mozzarella, perfect for summer gatherings.
Ingredients
Scale
- 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 (optional)
- 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
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain and rinse under cold water.
- Prepare the dressing: In a jar, combine olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper. Shake until emulsified.
- Combine the ingredients: Pour half the dressing over the tortellini and toss gently. Let it cool for 10 minutes.
- Add the veggies and proteins: Mix in cherry tomatoes, cucumber, onion, olives, mozzarella, salami, Parmesan, spinach, and basil. Pour remaining dressing on top and toss.
- Let it marinate: Cover the salad and refrigerate for at least 2 hours.
- Serve: Toss before serving and adjust seasoning to taste. Enjoy chilled or at room temperature.
Notes
Make-ahead tips: Prepare a day in advance for better flavor. Customize with different veggies or proteins as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg