Tortellini Pasta Salad with Fresh Vegetables, Salami, and Basil Recipe
This vibrant Tortellini Pasta Salad is a delightful medley of cheese tortellini, fresh vegetables, Mediterranean olives, and savory salami, all tossed in a zesty homemade vinaigrette. Perfectly balanced with fresh herbs and creamy mozzarella, it’s a refreshing dish that can be served chilled or at room temperature—ideal for potlucks, picnics, or light meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta and Vegetables
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1/2 red onion, thinly sliced
- 1 cup baby spinach or arugula
Olives, Cheese, and Meat
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls
- 1/2 cup chopped salami or pepperoni
- 1/2 cup grated Parmesan cheese
Dressing
- 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
- 1/4 cup chopped fresh basil
Instructions
- Cook the tortellini: In a large pot of salted boiling water, cook the refrigerated cheese tortellini according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then transfer the tortellini to a large mixing bowl.
- Prepare the dressing: While the pasta cooks, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until the dressing is well emulsified and combined.
- Toss tortellini with dressing: Pour half of the dressing over the warm tortellini and gently toss to coat evenly. Allow the tortellini to cool for about 10 minutes to absorb the flavors.
- Add vegetables and mix: To the bowl with tortellini, add halved cherry tomatoes, peeled and chopped cucumber, thinly sliced red onion, chopped kalamata olives, fresh mozzarella balls, chopped salami or pepperoni, grated Parmesan cheese, baby spinach or arugula, and chopped fresh basil. Pour the remaining dressing over all ingredients and toss gently to combine well.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to meld. Before serving, toss again and adjust seasoning with additional salt, pepper, or vinegar as needed.
- Serve and garnish: Garnish with extra fresh basil leaves and Parmesan cheese, if desired. Serve the pasta salad chilled or at room temperature and enjoy.
Notes
- For a vegetarian option, omit the salami or pepperoni.
- The salad can be prepared up to a day in advance for enhanced flavor.
- Use gluten-free tortellini to make the dish gluten-free.
- Adjust the amount of garlic and oregano based on personal taste preferences.
- Serve this salad as a side dish or a light main course.
Keywords: Tortellini pasta salad, Italian pasta salad, cheese tortellini recipe, summer pasta salad, easy pasta salad, picnic recipe