Description

This Tortellini Pasta Salad features delightful flavors and textures with cheese tortellini, fresh veggies, and a zesty dressing, making it an excellent choice for a quick meal or a side dish at any gathering.

Ingredients

Scale

1 (20-oz) bag refrigerated cheese tortellini
1 cup italian dressing (or 1 batch homemade italian dressing; divided use; plus some extra dressing or extra olive oil for serving)
1 (8-oz) package sliced hard salami (chopped)
1 (8-oz) container mozzarella pearls (drained)
1 (6-oz) can sliced black olives (drained)
1 red bell pepper (cleaned and chopped)
1 (10-oz) container cherry tomatoes (halved)
¼ small red onion (thinly sliced)
½ cup shredded parmesan cheese (plus more to serve)
½ cup not packed fresh basil leaves (thinly sliced; plus more to serve)

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Instructions

Make sure your salad bowl is large enough to comfortably toss all ingredients without spilling.
Cook tortellini according to the package directions. Drain, rinse under cold water, and drain well again.
Place the drained tortellini in a large salad bowl and mix with ½ cup of the dressing. Set aside.
Prepare all remaining ingredients and add them to the bowl with the tortellini without mixing yet.
Add the remaining ½ cup of dressing to the bowl. Toss well to combine.
Cover and refrigerate the salad for 30-60 minutes before serving. Toss again before serving, adding extra dressing or olive oil if needed for moisture. Serve with extra basil and parmesan, if desired.

Notes

For a lighter option, you can substitute the salami with grilled chicken or turkey.
Feel free to add other vegetables like cucumbers or spinach based on your preference.
This salad can be made a day ahead; just add the basil and cheese right before serving.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 850mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg