Description
A refreshing and flavorful Italian Tortellini Pasta Salad combining cheese tortellini, fresh vegetables, mozzarella, salami, and a zesty Italian dressing. Perfectly chilled and tossed with Parmesan and basil, this salad is ideal for a light lunch or a vibrant side dish at gatherings.
Ingredients
Scale
Pasta and Cheese
- 20 ounces of fresh or frozen cheese tortellini
- 1 cup mozzarella balls or cubed mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Vegetables and Herbs
- 1 pint cherry tomatoes, halved
- 1 cup sliced cucumbers
- 1 cup black olives, sliced
- 1/2 cup sliced red onion
- 1/2 cup fresh basil leaves, chopped
Meat
- 1 cup Italian salami, diced
Dressing and Seasoning
- 1/2 cup Italian dressing (homemade or store-bought)
- Salt and pepper to taste
Instructions
- Cook Tortellini: Cook the tortellini according to the package instructions. Once cooked, drain and rinse under cold water to halt the cooking process and cool the pasta completely.
- Combine Ingredients: In a large salad bowl, add the cooled tortellini along with the halved cherry tomatoes, sliced cucumbers, black olives, mozzarella cheese, sliced red onion, and diced Italian salami.
- Add Dressing: Drizzle the Italian dressing evenly over the combined salad ingredients in the bowl.
- Toss Salad: Gently toss all the ingredients together until everything is well coated with the Italian dressing.
- Incorporate Cheese and Herbs: Add in the freshly grated Parmesan cheese and the chopped fresh basil leaves. Toss lightly to distribute these ingredients evenly throughout the salad.
- Season: Season the salad with salt and pepper to taste, adjusting as desired.
- Chill Salad: Cover and refrigerate the pasta salad for at least 1 hour. This resting period allows the flavors to meld and enhances the overall taste.
- Final Toss Before Serving: Before serving, give the salad a final toss to redistribute dressing and flavors. Add a little more dressing if the pasta has absorbed too much and appears dry.
- Serve: Serve the Italian Tortellini Pasta Salad chilled as a refreshing meal or side dish.
Notes
- Make sure to rinse the tortellini under cold water after cooking to stop it from overcooking and to cool it quickly for the salad.
- If you prefer a vegetarian version, omit the salami or substitute with diced grilled vegetables.
- For a lighter salad, use a low-fat Italian dressing or reduce the quantity slightly.
- This pasta salad holds well in the refrigerator for up to 2 days, making it a great make-ahead option.
- Add fresh garlic or red pepper flakes to the dressing for an extra kick of flavor.
