Pasta Salad With Cheese Tortellini
Delight in the flavors of this vibrant Pasta Salad with Cheese Tortellini, a perfect dish for gatherings or a refreshing meal. Tender cheese tortellini form the heart of this salad, complemented by savory cubes of hard salami, sweet cherry tomatoes, crisp cucumber slices, colorful bell peppers, and briny black olives.
Enhanced with creamy mozzarella pearls, fragrant basil leaves, and zesty red onion, this salad is dressed to impress with a homemade Italian vinaigrette.
Tossed together and chilled to allow the flavors to meld, it’s a delightful blend of textures and tastes that’s sure to satisfy. Perfect for any occasion, this salad can be enjoyed on its own or as a delightful side dish.
Pasta Salad With Cheese Tortellini
Ingredients
For the pasta salad:
1 20 oz. bag refrigerated cheese tortellini
9 oz. hard salami, cut into cubes
2 cups cherry tomatoes, halved
3 cups cucumber, peeled and sliced
1 cup bell pepper, chopped (red, green, yellow or orange)
1 6 oz. can sliced black olives, drained
8 oz. mozzarella pearls
⅓ cup fresh basil leaves, sliced thin
¼ cup red onion, sliced
¼ cup parmesan cheese, shredded or grated (optional)
For the Italian viniagrette:
½ cup olive oil
½ cup red wine vinegar
1½ Tbsp Italian seasoning
3 garlic cloves, minced
1 tsp salt
1 tsp black pepper
Instructions
To make the vinaigrette:
Whisk your vinaigrette ingredients together then keep it stored in the refrigerator while you prepare the rest of your salad. (You may want to whisk the dressing again right before adding it to your salad.)
To make the pasta salad:
Cook your tortellini according to the package’s directions. Then drain them and rinse them under cool water. Set the tortellini aside to cool competely before adding them to a large bowl.
Next add your remaining ingredients (except the parmesan) to the bowl with your tortellini and pour your desired amount of vianigrette over the top.
Toss the salad until it’s evenly coated then cover it and let it chill in the refrigerator for at least 30 minutes.
Right before serving, toss the salad again then serve immediately with shredded parmesan sprinkled over the top of each individual bowl (or mix it in to your whole salad if desired.)
Notes:
Cook Tortellini Al Dente: Ensure the tortellini is cooked al dente (firm to the bite) to maintain texture in the salad. Overcooked tortellini can become mushy.
Rinse Under Cool Water: After cooking, rinse the tortellini under cool water to stop the cooking process and prevent them from sticking together.
Prepare Vinaigrette in Advance: Make the Italian vinaigrette ahead of time and store it in the refrigerator. This allows the flavors to meld together for a tastier dressing.
Customize Vegetables: Feel free to adjust the vegetables based on personal preference or what’s in season. Add more color and crunch with options like carrots, broccoli florets, or baby spinach.
Use Fresh Basil: Fresh basil adds a burst of flavor to the salad. Slice it thinly just before adding to retain its freshness and aroma.
Chill Before Serving: Let the assembled salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to marry together and enhances the overall taste.
Adjust Seasoning: Taste the salad before serving and adjust seasoning if needed. You can add a bit more salt, pepper, or even a squeeze of fresh lemon juice to brighten the flavors.
Add Parmesan Before Serving: If using Parmesan cheese, sprinkle it over individual servings just before serving or mix it into the salad. This keeps it fresh and prevents it from becoming soggy.
Make It Ahead: This salad can be made a few hours ahead of time and stored in the refrigerator. Just give it a good toss before serving to redistribute the dressing.
Garnish Creatively: Sprinkle extra basil leaves or chopped parsley on top for a pop of color and freshness when serving.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Total nutrition for pasta salad (per serving):
Calories: 1581 kcal | Carbohydrates: 83 g | Protein: 85 g | Fat: 107 g | Fiber: 15.5 g
Total nutrition for Italian vinaigrette (entire batch):
Calories: 1035 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 112.5 g | Fiber: 2 g
Frequently Asked Questions:
Can I use frozen cheese tortellini instead of refrigerated?
Yes, you can use frozen cheese tortellini.
Cook according to package instructions, then cool and proceed with the recipe.
How long can I store this pasta salad in the refrigerator?
It can be stored covered in the refrigerator for up to 3 days.
Keep in mind that the texture may slightly change as it sits.
Can I make this salad ahead of time?
Yes, it’s great for making ahead. Prepare the salad, cover, and refrigerate.
Toss again before serving and add Parmesan just before serving for best results.
What can I substitute for salami if I want a vegetarian option?
You can substitute diced tofu, vegetarian sausage, or omit the salami altogether for a vegetarian version.
How can I adjust the dressing if I prefer less oil?
You can reduce the amount of olive oil and increase the amount of red wine vinegar to balance the acidity and flavors to your preference.
Can I use a different type of vinegar instead of red wine vinegar?
Yes, you can use white wine vinegar, balsamic vinegar, or even apple cider vinegar depending on your taste preference.
What should I do if my pasta salad seems dry after chilling?
You can whisk together a little more vinaigrette and toss it with the salad just before serving to refresh the flavors and moisten the ingredients.
Is the Parmesan cheese necessary?
Parmesan adds a nutty flavor but is optional.
You can leave it out or offer it on the side for individuals to add as desired.
Can I add other vegetables to this salad?
Absolutely! You can customize with additional vegetables like broccoli, artichoke hearts, or roasted red peppers for added flavor and texture.
Is this pasta salad suitable for a picnic or outdoor event?
Yes, it’s a great choice because it can be made ahead and served chilled.
Keep it in a cooler until ready to serve.