Description
This Tuscan Tortellini Pasta Salad is the kind of dish that shows up and steals the spotlight. It’s hearty enough to be dinner, vibrant enough for a potluck, and easy enough for a busy weeknight. Plump cheese tortellini are tossed with savory salami, creamy mozzarella, crisp vegetables, and a zesty homemade Italian dressing that clings to every bite. Fresh, satisfying, and ready in under 30 minutes—this is a true crowd-pleaser.
Ingredients
Pasta Salad
-
1 (20 oz) package cheese tortellini, cooked and cooled
-
1 cup cherry tomatoes, halved
-
1 cup cucumber, chopped
-
½ cup sliced black olives
-
½ cup chopped salami or prosciutto
-
½ cup diced bell pepper (any color or mix)
-
½ cup fresh mozzarella balls (bocconcini), halved
-
¼ cup red onion, thinly sliced
-
¼ cup fresh parsley, chopped
Zesty Italian Dressing
-
⅓ cup extra virgin olive oil
-
3 tablespoons red wine vinegar
-
1 teaspoon Dijon mustard
-
1 garlic clove, minced
-
½ teaspoon dried oregano
-
Salt and freshly cracked black pepper, to taste
Instructions
-
Cook the tortellini
Bring a large pot of well-salted water to a boil. Cook tortellini according to package directions until just al dente. Drain and rinse briefly under cold water to stop cooking. Set aside to cool completely. -
Prep the mix-ins
While the pasta cools, chop tomatoes, cucumber, bell pepper, red onion, salami, mozzarella, and parsley. Add everything except parsley to a large mixing bowl. -
Make the dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until smooth and emulsified. Taste and adjust seasoning. -
Assemble the salad
Add cooled tortellini to the bowl with the vegetables and meats. Pour dressing over the top and gently toss until evenly coated. -
Chill and finish
Fold in most of the parsley. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with remaining parsley before serving.
Notes
-
Cool pasta completely before mixing to avoid sogginess
-
Dry vegetables well after washing
-
This salad tastes even better after a few hours (or overnight!)
-
Refresh leftovers with a splash of olive oil and lemon juice