Tortellini Pasta Salad with Fresh Veggies Recipe

Introduction

This Tortellini Pasta Salad with Fresh Veggies is a vibrant and flavorful dish perfect for warm days or potlucks. Combining tender cheese tortellini with fresh vegetables, olives, and a tangy homemade dressing, it’s a satisfying and colorful meal that’s easy to prepare.

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

1. Step 1: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process, then transfer to a large bowl.
2. Step 2: While the tortellini cooks, prepare the dressing by combining olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until well emulsified.
3. Step 3: Pour half of the dressing over the warm tortellini and toss gently to coat. Let the tortellini sit for 10 minutes to absorb the flavors.
4. Step 4: Add cherry tomatoes, 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 to the bowl with tortellini.
5. Step 5: Pour the remaining dressing over the salad ingredients and toss gently to combine evenly. Cover and refrigerate for at least 2 hours to allow flavors to meld.
6. Step 6: Before serving, toss the salad again to redistribute the dressing. Adjust seasoning with additional salt, pepper, or red wine vinegar if desired. Garnish with extra fresh basil and Parmesan cheese and serve chilled or at room temperature.

Tips & Variations

• For a vegetarian version, omit the salami or pepperoni and add toasted pine nuts or roasted chickpeas for extra protein and crunch.
• Use fresh herbs like oregano or parsley along with basil to add more depth to the salad.
• Make sure to rinse the tortellini under cold water after cooking to prevent it from sticking and to cool it quickly for the salad.
• Try substituting baby spinach with arugula for a peppery bite.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Toss the salad before serving to redistribute the dressing. It can be enjoyed chilled or brought to room temperature. Avoid freezing as fresh vegetables may lose their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of refrigerated?

Yes, you can use dried tortellini—just be sure to cook it according to the package instructions and allow it to cool completely before mixing with the salad ingredients.

Can I prepare this salad in advance?

This salad benefits from resting for at least 2 hours in the refrigerator to let the flavors meld. It can be made a day ahead, but for the best texture, add delicate greens like spinach or arugula just before serving.

Tortellini Pasta Salad with Fresh Veggies Recipe

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★★★★★

4.9 from 700 reviews

• Author: Harper
• Total Time: 2 hours 25 minutes
• Yield: 8 servings 1x

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Description

This vibrant Tortellini Pasta Salad with Fresh Veggies is a delicious and refreshing dish perfect for gatherings or meal prep. Featuring cheese tortellini tossed with a tangy homemade red wine vinaigrette and loaded with cherry tomatoes, cucumber, kalamata olives, fresh mozzarella, salami, and fresh herbs, it’s a satisfying and colorful salad that melds crunchy vegetables, creamy cheese, and savory meats in every bite. Chilling the salad allows the flavors to develop for a well-balanced, flavorful meal.

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Ingredients

Scale 1x2x3x

Pasta

• 20 oz refrigerated cheese tortellini

Vegetables and Cheese

• 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
• 2 cups baby spinach or arugula
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Meat

• 1/2 cup chopped salami or pepperoni

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

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Instructions

1. Cook the tortellini: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package directions until al dente. Drain the tortellini and rinse under cold water to stop the cooking process. Transfer the tortellini to a large bowl.
2. Prepare the dressing: While the tortellini is cooking, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until well emulsified.
3. Toss tortellini with dressing: Pour half of the dressing over the warm tortellini and gently toss to coat thoroughly. Allow the tortellini to cool for 10 minutes to absorb the flavors.
4. Add salad ingredients: To the bowl with tortellini, add halved cherry tomatoes, 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.
5. Combine and chill: Pour the remaining dressing over the salad ingredients in the bowl and toss gently to combine everything evenly. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
6. Serve: Before serving, toss the salad again to redistribute the dressing, then taste and adjust seasoning with additional salt, pepper, or red wine vinegar if desired. Garnish with extra fresh basil and Parmesan cheese. Serve chilled or at room temperature.

Notes

• Cook tortellini until just al dente to avoid mushy texture in the salad.
• Rinsing tortellini under cold water stops cooking and cools pasta for a refreshing salad.
• Use quality extra virgin olive oil and fresh herbs for the best flavor in the dressing.
• Chilling the salad for at least 2 hours helps flavors meld beautifully.
• Feel free to substitute salami with pepperoni or omit for a vegetarian version.
• This salad can be made a day ahead for convenient meal prep.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Italian

Keywords: tortellini pasta salad, cheese tortellini salad, Italian pasta salad, fresh vegetable salad, easy pasta salad, summer pasta salad, picnic salad