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Tortellini Pasta Salad with Cherry Tomatoes, Mozzarella, and Fresh Basil Recipe

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★★★★★

4.8 from 129 reviews

A vibrant and flavorful Tortellini Pasta Salad packed with fresh vegetables, savory cheeses, and a tangy homemade dressing. This easy-to-make salad combines cheese tortellini with cherry tomatoes, cucumber, kalamata olives, salami, fresh mozzarella, Parmesan, and leafy greens, all tossed in a zesty olive oil and red wine vinegar dressing. Perfect for a light lunch, picnic, or potluck, this pasta salad can be served chilled or at room temperature.

Ingredients

Scale

Pasta and Vegetables

  • 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

Cheese and Meat

  • 1 cup fresh mozzarella balls
  • 1/2 cup chopped salami or pepperoni
  • 1/2 cup grated Parmesan cheese

Dressing

  • 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

Garnish (optional)

  • Additional fresh basil
  • Additional grated Parmesan cheese

Herbs

  • 1/4 cup chopped fresh basil

Instructions

  1. Cook Tortellini: Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Transfer the cooled tortellini to a large mixing bowl.
  2. Prepare Dressing: In a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake vigorously until the dressing is fully emulsified and mixed.
  3. Toss Tortellini with Dressing: Pour half of the dressing over the warm tortellini and gently toss to coat all pasta pieces. Allow the tortellini to cool with the dressing for about 10 minutes, which helps absorb the flavors.
  4. Add Vegetables and Cheeses: To the bowl with the tortellini, add the halved cherry tomatoes, peeled and chopped cucumber, thinly sliced red onion, chopped kalamata olives, fresh mozzarella balls, chopped salami or pepperoni, grated Parmesan cheese, baby spinach or arugula, and chopped fresh basil. Pour the remaining dressing over the top and toss gently to combine all ingredients evenly.
  5. Chill and Marinate: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 2 hours. This resting time allows the flavors to meld beautifully. Before serving, toss the salad again and adjust seasoning with additional salt, pepper, or vinegar if necessary.
  6. Garnish and Serve: Garnish the pasta salad with extra fresh basil leaves and grated Parmesan cheese if desired. Serve chilled or at room temperature for a refreshing and satisfying dish.

Notes

  • This salad tastes even better if made a few hours ahead, allowing the flavors to meld.
  • For a vegetarian option, omit the salami or pepperoni.
  • You can substitute fresh mozzarella balls with shredded mozzarella if preferred.
  • Use gluten-free tortellini to accommodate gluten-free diets.
  • If you prefer a tangier salad, increase the amount of red wine vinegar slightly.
  • Keep salad refrigerated if not serving immediately to maintain freshness.

Keywords: Tortellini pasta salad, cheese tortellini salad, Italian pasta salad, summer pasta salad, picnic salad, easy pasta salad, anti-pasta salad, cold pasta salad

Find it online: https://todayfoodrecipe.com/tortellini-pasta-salad-with-cherry-tomatoes-mozzarella-and-fresh-basil-recipe/