Tortellini Pasta Salad
Tortellini Pasta Salad is a refreshing and flavorful dish with cheese-filled tortellini, juicy tomatoes, creamy mozzarella, and savory salami. Tossed with a zesty Italian dressing, it’s perfect for any occasion and easy to make.
Servings: 6
Calories: 425kcal
Ingredients
- 1 pound cheese tortellini
- 1 cup cherry tomatoes halved
- 1 cup mozzarella cut into bite size pieces, or baby bocconcini
- 1 cup salami diced
- ½ cup black olives sliced
- ¼ cup red onion thinly sliced
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- ½ cup Italian dressing
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked tortellini, cherry tomatoes, mozzarella cheese, salami, black olives, red onion, basil, and parsley.
- Pour the Italian dressing over the salad and toss gently to coat all the ingredients. Season with salt and pepper to taste.
- Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Give it a quick toss before serving.
Notes
- Rinse the tortellini under cold water after cooking to stop the cooking process and cool them down for the salad.
- Use fresh cherry tomatoes, basil, and parsley for best results.
- You can substitute diced ham or pepperoni for the salami.
- Chill the salad for at least 30 minutes before serving to let the flavors meld together.
- If the salad seems dry after refrigeration, add a bit more Italian dressing and toss well.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 38g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 1140mg | Potassium: 173mg | Fiber: 4g | Sugar: 5g | Vitamin A: 436IU | Vitamin C: 10mg | Calcium: 187mg | Iron: 3mg
