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–+ servings
Tortellini Pasta Salad

Ultimate Tortellini Pasta Salad: Fresh, Vibrant, and Easy!

This Tortellini Pasta Salad is a vibrant celebration of fresh flavors and perfect for gatherings.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 20 oz refrigerated cheese tortellini can use whole wheat or gluten-free
For the Vegetables
  • 1 pint cherry tomatoes, halved substitute with grape tomatoes if preferred
  • 1 cucumber, peeled and chopped zucchini can be used as an alternative
  • 1/2 red onion, thinly sliced green onions for a milder flavor
  • 1 cup pitted kalamata olives, chopped feel free to use your favorite variety
  • 2 cups baby spinach or arugula mixed greens can substitute for variety
  • 1/4 cup chopped fresh basil dried basil can work if fresh isn't available
For the Creamy Base
  • 1 cup fresh mozzarella balls diced regular mozzarella or feta also works
  • 1/2 cup chopped salami or pepperoni chickpeas make a good vegetarian swap
  • 1/2 cup grated Parmesan cheese nutritional yeast works for a dairy-free option
For the Dressing
  • 1/2 cup extra virgin olive oil light oil can be a substitute
  • 1/4 cup red wine vinegar apple cider vinegar can be used instead
  • 1 tbsp Dijon mustard yellow mustard can replace it if needed
  • 1 tsp honey maple syrup for a vegan version
  • 1 clove garlic, minced adjust according to garlic preference
  • 1/2 tsp dried oregano Italian seasoning can be substituted
  • Salt and pepper to taste

Equipment

  • large pot
  • mixing bowl
  • Seal jar

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil. Add tortellini and cook until al dente, about 3-5 minutes, then drain and cool under cold water.
  2. In a sealable jar, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and dried oregano. Season with salt and pepper. Shake vigorously until emulsified.
  3. Combine cooled tortellini in a mixing bowl and toss with half the vinaigrette. Let cool for 10 minutes to enhance flavor absorption.
  4. Add remaining ingredients: cherry tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, and spinach or arugula. Toss with fresh basil and remaining vinaigrette.
  5. Cover and chill in the refrigerator for at least 2 hours to allow flavors to meld.
  6. Before serving, toss again and check seasoning. Garnish with fresh basil and Parmesan cheese. Serve chilled or at room temperature.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Allowing the salad to chill enhances flavor. Add greens just before serving to prevent wilting. Customize your olive choices and adjust dressing as needed.

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