Tortellini Pasta Salad Basil (Print View)
Tortellini, veggies, and mozzarella tossed with basil and zesty vinaigrette. Refreshingly delicious and easy.
# What You'll Need:
→ Salad
01 -
20 ounces refrigerated cheese tortellini
02 -
1 pint cherry tomatoes, halved
03 -
1 cucumber, peeled and chopped
04 -
1/2 red onion, thinly sliced
05 -
1 cup pitted kalamata olives, chopped
06 -
1 cup fresh mozzarella balls
07 -
1/2 cup chopped salami or pepperoni
08 -
1/2 cup grated Parmesan cheese
09 -
2 cups baby spinach or arugula
10 -
1/4 cup chopped fresh basil
→ Dressing
11 -
1/2 cup extra virgin olive oil
12 -
1/4 cup red wine vinegar
13 -
1 tablespoon Dijon mustard
14 -
1 teaspoon honey
15 -
1 clove garlic, minced
16 -
1/2 teaspoon dried oregano
17 -
Salt and pepper, to taste
# Directions:
01 -
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until al dente. Drain thoroughly and rinse under cold water to halt cooking. Transfer to a large mixing bowl.
02 -
Combine extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt and pepper in a jar with a tight-fitting lid. Shake vigorously until the dressing is emulsified.
03 -
Pour half of the prepared dressing over the warm tortellini. Toss gently to ensure even coating. Allow to cool for 10 minutes.
04 -
Add cherry tomatoes, cucumber, red onion, kalamata olives, mozzarella balls, salami or pepperoni, grated Parmesan, baby spinach or arugula, and chopped basil to the bowl with the tortellini.
05 -
Pour the remaining dressing over the salad contents. Toss gently until all ingredients are thoroughly combined.
06 -
Cover the bowl and refrigerate for a minimum of 2 hours to allow flavors to meld. Toss again and season to taste before serving. Adjust salt, pepper, or vinegar as needed.
07 -
Garnish with extra fresh basil and grated Parmesan if desired. Serve chilled or at room temperature.
# Notes:
01 -
For maximum flavor development, allow the salad to chill for several hours before serving.