Tortellini Pasta Salad
User Reviews
5
Tortellini Pasta Salad
Description
This Tortellini Pasta Salad incorporates cooked cheese tortellini cooled to preserve texture, combined with fresh mozzarella halves, finely chopped genoa salami and spicy Soppressata, along with kalamata olives and baby spinach for contrast. Halved cherry tomatoes and fresh basil add brightness and herbaceous notes. The salad is dressed in a robust Italian dressing made from red wine vinegar, extra virgin olive oil, honey, Dijon mustard, dried oregano, crushed red pepper flakes, and garlic paste, whisked until emulsified. Salt and pepper adjust seasoning.
The salad is best after chilling to allow the dressing to infuse all ingredients, enhancing the flavors and textures. The combination of creamy cheese tortellini, the savory meats, briny olives, and fresh vegetables creates a balanced dish with varied mouthfeel and taste experiences. The fresh basil tops the salad for added aroma.
Chilling the salad for at least an hour, and ideally overnight, helps meld the flavors fully. Leftovers can be stored covered in an airtight container in the refrigerator for up to three days, making it a convenient dish for meal prep or gatherings.
Ingredients
- 20 ounces cheese tortellini cooked al dente and rinsed until cold
- 8 ounces mozzarella balls halved
- 3 ounces genoa salami chopped
- 3 ounces Soppressata chopped, spicy
- 1/2 cup kalamata olives pitted and sliced
- 6 ounces baby spinach
- 12 ounces cherry tomato halved
- 1/4 packed cup basil leaves
- salt to taste
- black pepper to taste
For the Italian dressing
- 1/2 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 2 teaspoons oregano dried, Italian
- 1/4 teaspoon red pepper flakes crushed, hot
- 1 clove garlic paste
- salt to taste
- black pepper to taste
Instructions
For the dressing
- Combine together all of the dressing ingredients and whisk together until emulsified. Alternatively, use a food processor or blender. Taste test the dressing and season with salt and pepper if required.
For the Italian pasta salad
- Cook the tortellini in salted water until al dente, then drain and rinse until cold.
- In a large bowl, mix together the tortellini, mozzarella, salami, soppresata, tomatoes, spinach, and olives.
- Pour the dressing on top of the salad and mix well. Top with the basil leaves before serving. Enjoy!
Notes
- Chill the salad for at least one hour, preferably overnight, to enhance flavor melding.
- Store leftovers in an airtight container refrigerated for up to 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 67g | 22% |
| Protein | 27.6g | 55% |
| Fat | 30.9g | 48% |
| Saturated Fat | 11.1g | 56% |
| Cholesterol | 83mg | 28% |
| Sodium | 920mg | 38% |
| Potassium | 515mg | 11% |
| Fiber | 2.1g | 8% |
| Sugar | 25.6g | 51% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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