Description
A quick, easy, and flavorful pasta salad that is perfect for summer gatherings. This tortellini salad is make-ahead friendly and gets better as it sits.
Ingredients
Pasta and Dressing
- 1 package Cheese tortellini (refrigerated) (Choose refrigerated for best texture.)
- 1/2 cup Homemade Italian dressing or store-bought (Homemade is preferred for freshness.)
Vegetables and Extras
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1/4 cup Red onion, thinly sliced
- 1/2 cup Black olives or kalamata olives, sliced
- 1 cup Mini mozzarella balls or cubed mozzarella
- 1/2 cup Salami or pepperoni, chopped (optional) (Optional for added flavor.)
- 1/4 cup Fresh basil or parsley, chopped (For garnish and freshness.)
Seasoning
- to taste Salt
- to taste Pepper
Instructions
Cooking Tortellini
- Cook the tortellini in salted water according to package instructions, checking for doneness one minute early.
- Drain and rinse briefly with cool water to stop the cooking process, then let it drain well.
Mixing Ingredients
- Chop all vegetables and mix-ins while the tortellini cools.
- In a large bowl, toss the tortellini with a little dressing to coat it.
- Add the chopped veggies, cheese, and salami, mixing gently.
- Add more dressing until everything is lightly coated, adjusting with salt and pepper to taste.
Chilling and Serving
- Cover the salad and chill it in the fridge for at least 30 minutes before serving, or longer for improved flavor.
Notes
This salad is forgiving; feel free to swap out ingredients based on what’s available. It can be made a day ahead for best flavor, and is best served cold.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Cuisine: Italian