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Tortellini Pasta Salad Recipe

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4 from 88 reviews

This vibrant Tortellini Pasta Salad combines cheese tortellini with fresh baby spinach, savory salami, creamy mozzarella balls, and a medley of Mediterranean-inspired ingredients like artichoke hearts, sun-dried tomatoes, and kalamata olives. Tossed in a zesty red wine vinegar and Dijon mustard vinaigrette, it’s perfect as a refreshing side dish or a light meal. Ready in just 25 minutes and served chilled, it’s an easy, crowd-pleasing recipe for any occasion.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 2 (560g) 10-ounce packages cheese tortellini pasta (fresh or frozen)
  • 1 cup (30g) baby spinach (packed)

Meats & Cheese

  • 1 cup (150g) chopped salami (from the log, cut into ½ inch pieces)
  • 1 (340g) 12-ounce package mozzarella balls

Vegetables & Extras

  • ½ cup (85g) artichoke hearts
  • ½ cup (70g) sun-dried tomatoes
  • ⅓ cup (50g) pickled red onions
  • ⅓ cup (55g) pitted kalamata olives
  • ¼ cup basil leaves (10g)

Dressing

  • ¼ cup (60ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Italian seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ⅓ cup (80ml) olive oil

Instructions

  1. Cook Tortellini: Boil a large pot of water and cook the tortellini according to package directions, or slightly undercook by 1-2 minutes. This ensures they remain firm enough to be tossed with the salad ingredients without becoming mushy.
  2. Prepare Dressing: While the pasta cooks, combine red wine vinegar, Dijon mustard, Italian seasoning, sea salt, and ground black pepper in a large bowl.
  3. Emulsify Dressing: Whisk the dressing ingredients continuously while slowly streaming in the olive oil until fully emulsified. Set the dressing aside.
  4. Combine Pasta and Dressing: Drain the cooked tortellini and immediately place it into the bowl with the dressing and baby spinach.
  5. Toss Pasta and Spinach: Toss well to coat the tortellini with dressing and let the spinach wilt slightly from the residual heat of the pasta.
  6. Add Remaining Ingredients: Add chopped salami, mozzarella balls, artichoke hearts, sun-dried tomatoes, pickled red onions, kalamata olives, and basil leaves to the bowl. Toss gently to evenly coat all ingredients with the dressing.
  7. Chill Before Serving: Refrigerate the pasta salad for at least 20 minutes to allow flavors to meld. This salad can be served chilled or at room temperature.

Notes

  • For best texture, do not overcook the tortellini; it should remain firm.
  • Can be made a few hours ahead and refrigerated to develop deeper flavors.
  • Sun-dried tomatoes can be substituted with roasted red peppers if preferred.
  • For a vegetarian option, omit the salami or substitute with your favorite plant-based alternative.
  • Use fresh basil leaves for a bright, aromatic flavor boost.
  • This salad keeps well refrigerated for 2-3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/tortellini-pasta-salad-recipe/