Description
A vibrant and flavorful Tortellini Pasta Salad featuring cheese tortellini, fresh mozzarella, crisp vegetables, and a tangy homemade dressing made with olive oil, red wine vinegar, and Dijon mustard. Perfect for picnics, potlucks, or a refreshing summer meal.
Ingredients
Scale
Pasta
- 17-20 ounces cheese tortellini (1 large package)
Dressing
- â…“ cup olive oil
- ½ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey (or maple syrup)
- 1 clove garlic (minced)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Salad Mix-ins
- 16 ounces grape tomatoes (halved, about 2 pints)
- 8 ounces fresh mozzarella pearls (1 package)
- 1 cup chopped salami (or summer sausage)
- 1 yellow bell pepper (chopped)
- ½ cup sliced pepperoncini peppers
- ¼ cup red onion (finely chopped)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
Instructions
- Cook the tortellini: Boil the cheese tortellini according to the package instructions until al dente. Drain well and transfer to the refrigerator to cool completely before mixing.
- Prepare the dressing: In a large salad bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, kosher salt, and ground black pepper until emulsified and smooth.
- Combine the salad ingredients: Add the halved grape tomatoes, fresh mozzarella pearls, chopped salami, yellow bell pepper, sliced pepperoncini, finely chopped red onion, chopped parsley, and chopped basil to the bowl with the dressing. Toss gently to coat all ingredients evenly.
- Mix in the cooled tortellini: Once the tortellini has cooled, add it to the salad bowl with the other ingredients. Toss everything well again to ensure the tortellini is fully coated with the dressing and all components are evenly distributed.
Notes
- For a vegetarian version, omit the salami or replace it with diced grilled vegetables or chickpeas.
- Make sure the tortellini is completely cooled before adding to avoid wilting the fresh ingredients.
- The salad tastes even better if allowed to chill for at least 30 minutes to let flavors meld.
- Adjust the amount of honey or vinegar in the dressing to suit your preferred balance of sweetness and acidity.
- Use fresh herbs to maximize flavor and color.
- This pasta salad can be stored covered in the refrigerator for up to 3 days.
