Tortellini Pasta Salad
My simple tortellini pasta salad is packed with fresh vegetables, salty cheese, and tender cooked pasta. The homemade red wine vinaigrette is the perfect finishing touch.
Servings: 8 servings
Calories: 501kcal
Ingredients
Dressing
- ¾ cup olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Salad
- 20 ounces cheese tortellini
- 2 cups cherry tomatoes, halved
- ½ cup diced red onion
- ½ cup diced red bell pepper
- 1 cucumber, sliced
- ½ cup sliced black olives
- ½ cup grated parmesan cheese
- 4 ounces fresh mozzarella cheese
- 8 ounces salami, diced (optional)
Instructions
- Start by making the salad dressing. In a large bowl, whisk all of the ingredients together. Set the bowl aside.
- Bring a large pot of water to a boil and cook the tortellini according to the package directions. Dried tortellini will take longer to cook than refrigerated tortellini so be sure to check the box and see exactly how long to cook.
- Drain the tortellini and rinse with cold water to chill it quickly. Pour the tortellini into the large bowl with the dressing. Toss the tortellini in the dressing, coating the pasta well.
- Add the tomatoes, onion, red bell pepper, cucumber, olives, mozzarella pearls, parmesan and salami (if using) to the bowl and toss again.
- Loosely cover the bowl with plastic wrap and chill the salad in the fridge for at least one hour, allowing the flavors to meld. Enjoy cold!
Notes
- Skip the salami if you would like a vegetarian tortellini salad
- Use 1 cup shredded mozzarella cheese in place of the fresh pearls.
Nutrition
Calories: 501kcal | Carbohydrates: 36g | Protein: 17g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 44mg | Sodium: 935mg | Potassium: 204mg | Fiber: 4g | Sugar: 4g | Vitamin A: 686IU | Vitamin C: 22mg | Calcium: 248mg | Iron: 3mg