Description
This Tuscan Tortellini Pasta Salad is a vibrant and flavorful dish that combines tender cheese tortellini with fresh vegetables, savory salami, and creamy mozzarella, all tossed in a zesty homemade Italian dressing. Perfect for a quick lunch or a festive side dish, it comes together in just 25 minutes and tastes even better the next day.
Ingredients
Units
Scale
Pasta and Salad
- 20 ounces frozen cheese tortellini
- 1 English cucumber, cut into quarters and sliced
- 16 ounces cherry tomatoes, halved
- 1 orange bell pepper, chopped
- 2 tablespoons chopped pepperoncini
- 6 ounce can black olives, drained and halved
- 8 ounces fresh mozzarella balls, cut into bite size pieces
- 8 ounces salami, chopped
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Cook Tortellini: Bring a large pot of water to a boil. Cook the frozen cheese tortellini according to the package directions, usually about 10-12 minutes until tender but not mushy. Drain thoroughly and transfer immediately to a large serving bowl.
- Prepare Dressing: While the pasta cooks, combine the extra virgin olive oil, white wine vinegar, dried oregano, minced garlic, red pepper flakes, kosher salt, and freshly ground black pepper in a pint size mason jar. Seal tightly and shake vigorously to emulsify the dressing.
- Toss Pasta with Dressing: Pour half of the dressing over the warm drained tortellini and toss well to coat evenly. This helps prevent the pasta from sticking together as it cools.
- Add Vegetables and Meats: Add the sliced English cucumber, halved cherry tomatoes, chopped orange bell pepper, chopped pepperoncini, halved black olives, bite-size mozzarella pieces, and chopped salami to the bowl with tortellini. Toss gently until all ingredients are well combined and coated with the dressing.
- Final Dressing and Serving: If serving immediately, toss the salad with the remaining dressing before plating. For best flavor when serving the next day, cover the salad and refrigerate. Toss with the reserved dressing just before serving to preserve freshness and texture.
Notes
- Do not overcook the tortellini, as it will become mushy and fall apart when tossed with the dressing and ingredients.
- Immediately toss the drained pasta with half of the dressing to keep it from sticking and to infuse flavor from the start.
- This salad tastes even better the next day after the flavors have melded. Prepare ahead using half the dressing and refrigerate, then add the rest before serving.
- Fresh mozzarella balls cut into bite-sized pieces are preferred for their creamy texture and flavor. Mozzarella cubes can be used as a budget-friendly substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 30 mg
