Description
Soft pillowy cheese tortellini, crisp veggies, salami, fresh mozzarella, and an herby Italian vinaigrette come together in this easy make-ahead pasta salad perfect for parties, potlucks, or a simple summer meal.
Ingredients
- 1 (20 oz) bag refrigerated cheese tortellini
- 9 oz hard salami, cut into cubes
- 2 cups cherry tomatoes, halved
- 1 cup bell pepper, chopped (any color)
- 1 (6 oz) can sliced black olives, drained
- 8 oz mozzarella pearls
- 1/3 cup fresh basil leaves, thinly sliced
- 1/4 cup red onion, sliced
- 1/4 cup parmesan cheese, shredded or grated (optional)
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 1/2 tbsp Italian seasoning
- 3 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
Instructions
1. Whisk together olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and black pepper to make the vinaigrette. Refrigerate until ready to use, and whisk again before adding to salad.
2. Cook tortellini according to package directions, then drain and rinse under cool water. Let cool completely.
3. In a large bowl, combine cooled tortellini, salami, cherry tomatoes, bell pepper, black olives, mozzarella pearls, basil, and red onion.
4. Pour desired amount of vinaigrette over the salad and toss until evenly coated.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Before serving, toss again and top with parmesan cheese or mix it into the salad if desired.
Notes
Ingredient amounts can be adjusted to personal preference.
For best flavor, allow the salad to chill for at least 1 hour before serving.
Store leftovers in the refrigerator and toss again before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg