Description
Refreshing tortellini pasta salad brings Mediterranean flavors to summer gatherings with cheese-filled pasta, crisp vegetables, and zesty herb dressing. Fresh ingredients blend perfectly, creating a light yet satisfying dish you’ll crave at picnics and potlucks.
Ingredients
Scale
Pasta and Proteins:
- 24 ounces (680 grams) cheese tortellini
- 8 ounces (226 grams) fresh mozzarella ciliegine (drained)
- 8 ounces (226 grams) hard salami (diced)
- 2 cups baby arugula
- 20 fresh basil leaves (torn)
Vegetables and Herbs:
- 1/4 red onion (thinly sliced)
- 1 pint (473 milliliters) cherry tomatoes (halved)
- 2 roasted red bell peppers (diced)
- 1 cup pitted Castelvetrano olives (halved)
- 1/4 cup chopped sundried tomatoes
Dressing and Seasonings:
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup white balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2/3 cup olive oil
- Kosher salt
- Freshly cracked black pepper
Instructions
- Prepare a large pot of salted water and bring to a rolling boil at medium-high heat. Cook tortellini for 3-5 minutes until al dente, following package instructions carefully.
- Drain tortellini immediately and rinse under cold running water to halt cooking process. Allow pasta to cool completely, ensuring no residual heat remains.
- Create vinaigrette by combining dressing ingredients in a mason jar. Use an immersion blender or standard blender to thoroughly emulsify ingredients until smooth and well-integrated.
- Season vinaigrette with salt and pepper, tasting and adjusting flavors as needed. Set dressing aside at room temperature.
- In a spacious mixing bowl, combine cooled tortellini with diced red onion, roasted bell peppers, halved cherry tomatoes, sliced olives, chopped salami, and cubed mozzarella.
- Drizzle prepared vinaigrette over the pasta mixture, gently tossing to ensure even coating. Season with additional salt and pepper if desired.
- Cover and refrigerate salad for 1-2 hours, allowing flavors to meld and develop. This chilling period enhances overall taste profile.
- Just before serving, fold in fresh basil leaves and crisp arugula. Toss gently to distribute greens evenly throughout the pasta salad.
Notes
- Prevent mushy tortellini by cooking just until al dente and immediately rinsing with cold water to stop the cooking process.
- Customize the salad by swapping salami with grilled chicken or tofu for a lighter protein option that suits different dietary preferences.
- Enhance flavor by letting the salad marinate in the refrigerator for a few hours, allowing the dressing to deeply infuse into the pasta and ingredients.
- This pasta salad can be prepared a day in advance, with fresh herbs added just before serving to maintain their vibrant color and crisp texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 467 kcal
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 30 mg