Ingredients
20 oz refrigerated cheese tortellini
1 cup cherry tomatoes, halved
1 large cucumber, diced
1/2 cup red onion, finely diced
1/2 cup kalamata olives, sliced
1/2 cup bell pepper, chopped
1/2 cup mini pepperoni or diced salami (optional)
1/2 cup mozzarella pearls or cubed provolone
1/4 cup fresh parsley, chopped
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano
Salt and black pepper to taste
Instructions
Step 1: Cook the tortellini in a large pot of salted boiling water according to the package instructions for al dente, usually about 3-5 minutes.
Step 2: Immediately drain the pasta and rinse under cold water to stop the cooking process; set aside to drain completely.
Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper to create the dressing.
Step 4: In a large mixing bowl, combine the cooled tortellini, tomatoes, cucumber, red onion, olives, bell pepper, and cheese.
Step 5: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Step 6: Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
Notes
For the best results, make this salad a few hours in advance. If the pasta absorbs too much dressing, add a tablespoon of olive oil and a splash of vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dishes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
Keywords: tortellini salad recipes, pasta salad, Italian side dish, summer picnic food, cold pasta recipes
