Name: Tortellini Pasta Salad with Cherry Tomatoes, Mozzarella, and Fresh Basil Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 20 oz refrigerated cheese tortellini; 1 pint cherry tomatoes, halved; 1 cucumber, peeled and chopped; 1/2 red onion, thinly sliced; 1 cup pitted kalamata olives, chopped; 2 cups baby spinach or arugula; 1 cup fresh mozzarella balls; 1/2 cup chopped salami or pepperoni; 1/2 cup grated Parmesan cheese; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 tbsp Dijon mustard; 1 tsp honey; 1 clove garlic, minced; 1/2 tsp dried oregano; Salt and pepper to taste; Additional fresh basil; Additional grated Parmesan cheese; 1/4 cup chopped fresh basil

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Introduction

This Tortellini Pasta Salad is a vibrant and satisfying dish perfect for warm days or as a colorful potluck favorite. Packed with fresh vegetables, savory meats, and a tangy homemade dressing, it’s easy to prepare and sure to impress.

A white bowl filled with a colorful pasta salad showing three main layers: at the bottom a base of fresh green spinach leaves, above that a layer of yellow tortellini pasta with a smooth texture, topped with scattered slices of reddish salami, halved bright red cherry tomatoes, dark purple olives, and light green cucumber chunks. The salad is seasoned with black pepper and herbs, creating small dark specks throughout. A metal fork is partially stuck in the salad on the left side, on a white marbled surface with some whole cherry tomatoes and green leaves visible around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 oz refrigerated cheese tortellini
1 pint cherry tomatoes, halved
1 cucumber, peeled and chopped
1/2 red onion, thinly sliced
1 cup pitted kalamata olives, chopped
1 cup fresh mozzarella balls
1/2 cup chopped salami or pepperoni
1/2 cup grated Parmesan cheese
2 cups baby spinach or arugula
1/4 cup chopped fresh basil
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1 tsp honey
1 clove garlic, minced
1/2 tsp dried oregano
Salt and pepper to taste

Instructions

Step 1: Cook the tortellini in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
Step 2: While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake well until emulsified.
Step 3: Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
Step 4: Add cherry tomatoes, cucumber, red onion, olives, mozzarella balls, salami, Parmesan cheese, spinach, and fresh basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all ingredients.
Step 5: Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and adjust seasoning with salt, pepper, or vinegar if needed before serving.
Step 6: Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!

Tips & Variations

For a vegetarian version, omit the salami and add roasted red peppers or sun-dried tomatoes for extra flavor.
Substitute baby spinach with arugula for a peppery bite.
Use fresh tortellini if available, adjusting cooking time accordingly.
Make the dressing a day ahead to deepen the flavors.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Toss gently before serving. This salad is best enjoyed chilled or at room temperature. If the tortellini absorbs too much dressing overnight, add a splash of olive oil or vinegar to refresh.

How to Serve

A white bowl filled with a colorful tortellini pasta salad that has about four layers: a base layer of fresh green spinach leaves, a middle layer of yellow tortellini pasta shapes, a mix of red cherry tomato halves and deep purple olives spread throughout, and thin slices of reddish-brown salami scattered on top, all lightly sprinkled with black pepper and herbs. The bowl sits on a white marbled surface, with a silver fork resting inside, and some fresh ingredients slightly blurred on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s recommended to make the salad a few hours in advance or the day before to allow the flavors to meld. Just keep it refrigerated and toss before serving.

What kind of tortellini works best?

Cheese-filled refrigerated tortellini works perfectly for this recipe, but fresh or frozen tortellini can be used as long as they are cooked according to package instructions.