Tortellini Pasta Salad
Ingredients
Salad
Cheese tortellini (refrigerated)
567 g
Cherry tomatoes (halved)
300 g
Cucumber (peeled, chopped)
200 g
Red onion (thinly sliced)
75 g
Kalamata olives (pitted, chopped)
120 g
Fresh mozzarella balls
150 g
Salami or pepperoni (chopped)
75 g
Parmesan cheese (grated)
50 g
Baby spinach or arugula
60 g
Fresh basil (chopped)
10 g
Dressing
Extra virgin olive oil
120 ml
Red wine vinegar
60 ml
Dijon mustard
15 ml
Honey
7 ml
Garlic (minced)
3 g
Dried oregano
1 g
Salt
3 g
Black pepper
1 g
Instructions
Cook the tortellini
Cook the tortellini in a large pot of salted water according to package directions until al dente.
Drain and cool
Drain and rinse under cold water. Transfer to a large bowl.
Make the dressing
In a jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, honey, garlic, oregano, salt and pepper. Shake well until emulsified.
Dress the warm tortellini
Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
Add remaining ingredients
Add the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.
Refrigerate
Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving.
Serve
Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature.
Storage
To make ahead: Cook the tortellini and toss with half the dressing while still warm. Let cool, then add the remaining ingredients except spinach/arugula and the remaining dressing. Cover and refrigerate for up to 2 days. Add the greens and remaining dressing just before serving.
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