Tortellini Pasta Salad
This Tortellini Pasta Salad is a fresh and colorful dish, perfect for gatherings or a light meal.
Equipment
- Pot
- Mixing bowl
Ingredients
For the Salad
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- ½ red onion, thinly sliced
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls
- ½ cup chopped salami or pepperoni
- ½ cup grated Parmesan cheese
- 2 cups baby spinach or arugula
- ¼ cup chopped fresh basil
For the Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions. Drain and set aside.
- In a large mixing bowl, combine all salad ingredients. In a separate bowl, whisk together dressing ingredients.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
This salad can be customized with your choice of vegetables or proteins. Adjust the dressing to your taste.