Tortellini Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Chill Time
2 hrs
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Total Time
25 mins
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Servings
10 people
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Calories
551 kcal
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Course
Side Dish, Main Course
Tortellini Pasta Salad
Description
This Tortellini Pasta Salad blends cheese tortellini with an array of fresh and robust ingredients including mozzarella pearls, sundried tomatoes, baby spinach, diced bell peppers, salami, red onions, kalamata olives, and Parmesan cheese. The combination offers a mix of textures from tender pasta to crisp vegetables and savory meats.
The homemade balsamic dressing, emulsified from olive oil, balsamic vinegar, honey, Dijon mustard, and seasonings, complements the salad’s components by adding sweetness, acidity, and a smooth finish. Tossing the warm tortellini with part of the dressing before adding vegetables and meats helps the pasta absorb flavor evenly. A chilling period of 2 to 3 hours further melds flavors and improves texture.
For best results, use a timer while boiling the tortellini to avoid overcooking—slightly undercooking is preferred since the pasta will soften while cooling. Draining and drying the diced vegetables helps prevent excess moisture, which can dilute the dressing. This salad makes a substantial dish suitable for serving up to 10 people and can be prepared a day ahead, stored refrigerated, and dressed again just before serving.
Ingredients
Salad
- 20 oz. tortellini frozen or refrigerated. See notes.
- 8 oz. mozzarella about 1 ½ cups, pearls
- 7 oz. sundried tomatoes drained, chopped, & patted dry.
- 2 cups baby spinach
- 2 cups bell pepper I use red and green, diced
- 1 cup salami can sub pepperoni, chopped
- ½ cup red onion finely diced
- ¾ cup kalamata olives
- ¼ cup Parmesan Cheese grated
Balsamic Dressing- or up to 1 ¼ cups bottled dressing of choice
- ¾ cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
- Boil tortellini according to package instructions, do not overcook. Drain and transfer to a large bowl.
- Add ½ cup dressing to the warm tortellini and use a silicone spatula to gently toss to combine. Let cool for 10 minutes, then add the remaining salad ingredients along with up to ½ cup more dressing. Gently toss to combine.
- Refrigerate for 2-3 hours. If desired, drizzle with remaining dressing prior to serving. (See notes if making 1 day ahead.)
Notes
- Use a timer to cook tortellini just under al dente, as it will finish cooking while cooling.
- Dry diced vegetables on paper towels to avoid watery salad.
- Homemade balsamic dressing works well, but bottled Italian or dressing of choice can be substituted.
- This recipe makes 10 servings and can be refrigerated up to 3 days; toss with extra dressing before serving.
- Sun-dried tomatoes are traditional, but sliced cherry tomatoes can be used as an alternative.
- Pepperoni can be substituted for salami if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 51mg | 17% |
| Sodium | 1066mg | 44% |
| Potassium | 877mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 1885IU | 38% |
| Vitamin C | 48mg | 53% |
| Calcium | 260mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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