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This cheese-filled tortellini salad has turned into my go-to dish for backyard get-togethers and community events. When you mix stuffed pasta with fresh Mediterranean goodies, you'll watch the bowl empty within moments of setting it down.
I originally brought this to my sister's pre-baby celebration last year, and now everyone asks for it at all our family events. Even my fussy nephew who 'doesn't eat veggies' somehow finishes two helpings whenever it's available.
Ingredients
- Refrigerated cheese tortellini: Makes the dish filling without needing extra protein, but feel free to add some if you want
- Cherry tomatoes: Add little pops of sweetness that work well with the savory components
- Cucumber: Gives a cool, crisp texture that balances the hearty pasta
- Red onion: Adds a zesty kick that works against the smooth, creamy elements
- Kalamata olives: Supply a tangy depth, look for ones without pits to make eating easier
- Fresh mozzarella balls: Provide soft, milky spots throughout your salad
- Salami or pepperoni: Brings meaty flavor and makes the dish more substantial
- Parmesan cheese: Adds a rich, savory taste that deepens the flavor profile
- Baby spinach or arugula: Mixes in some greens without taking over the dish
- Fresh basil: Gives that unmistakable Italian garden taste
For the dressing
- Extra virgin olive oil: Forms the foundation, pick something tasty since you'll definitely notice it
- Red wine vinegar: Brings a tart zing that cuts through the rich ingredients
- Dijon mustard: Helps blend everything together and adds flavor depth
- Honey: Offers just a hint of sweetness to counter the acidity
- Fresh garlic: Gives the dressing its aromatic punch
- Dried oregano: Contributes that familiar Italian herb flavor
How To Make Tortellini Pasta Salad
- Cook the tortellini:
- Put the tortellini in heavily salted boiling water following package timing, usually around 7-9 minutes. You want them slightly firm since they'll soak up dressing later. After cooking, drain them quickly and cool under cold water to stop them from getting mushy.
- Make the dressing:
- Throw olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt and pepper into a jar. Shake it hard until everything looks smooth and blended. The mustard works magic by keeping the oil and vinegar from separating.
- Initial dressing application:
- Pour roughly half your dressing onto the warm pasta and mix gently. The hot tortellini will drink up this first coating, getting flavor right inside. Let everything cool about 10 minutes before going further.
- Combine ingredients:
- Toss in all your other salad stuff with the dressed tortellini. Drizzle the leftover dressing over top and fold everything together with a soft spatula. Don't mix too roughly or you'll break up the pasta and squish the softer ingredients.
- Marinate and serve:
- Put a cover on the bowl and stick it in the fridge for at least 2 hours, but leaving it overnight works even better. The flavors get friendly during this waiting time. Before you serve, stir gently and taste it, maybe adding extra salt, pepper or a splash of vinegar if needed.
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This dish takes me back to weekend family meals at my grandma's place in New Jersey. She always had some kind of pasta salad waiting for us when we showed up, whatever the time of year. When I smell fresh basil now, I'm instantly back in her kitchen, where she taught me to salt pasta water until it 'tastes like the ocean.'
Make It Your Own
This tortellini mix welcomes changes based on whatever's in your fridge. You can switch cheese tortellini for ones stuffed with spinach or mushrooms. Want something lighter? Just use half the pasta and double up on veggies. Mediterranean add-ins work great, but don't stop there. Try throwing in roasted red peppers, artichoke hearts, or sun-dried tomatoes for different flavor kicks.
Storage Tips
Keep your salad in a sealed container in the fridge for up to 4 days. It actually gets tastier after sitting for a day, which makes it perfect to prepare ahead. If you're making it more than 24 hours before serving, maybe wait to add the leafy greens and herbs until right before you serve it. This keeps them looking fresh and perky.
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Serving Suggestions
This flexible salad goes great next to grilled meats at a cookout or as part of an Italian appetizer spread. For a full meal, serve it with some crusty bread and a simple side salad. I like to serve it just a bit cooler than room temp instead of really cold. The flavors come through better when it's not straight from the fridge.
Frequently Asked Questions
- → Can frozen tortellini be used?
Yep, frozen tortellini works perfectly. Just cook it according to the instructions and cool it under cold water afterward.
- → What swaps can I use for kalamata olives?
Go for black or green olives instead. Choose what suits your taste best.
- → Can I prep this ahead of time?
Sure thing! You can make it up to a day early. Let it chill in the fridge, then toss it before digging in.
- → Got any substitutes for spinach or arugula?
You can try baby kale, mixed greens, or even crunchy romaine as an alternative.
- → How can I make it vegetarian-friendly?
Just ditch the salami and add something like chickpeas or marinated artichoke hearts instead.
- → How do I make the dressing lighter?
Use a little less olive oil and toss in a splash of lemon juice. Skipping some Parmesan can also tone it down a bit.
- → What if I don’t have Dijon mustard?
No worries, just skip it or swap it with regular mustard. A tiny scoop of mayo can work too for texture.