Description
This Tortellini Salad is a fresh and flavorful pasta salad made with cheese tortellini, cherry tomatoes, arugula, mozzarella, olives, and a zesty homemade Italian dressing. It’s perfect for picnics, potlucks, or easy weeknight meals.
Ingredients
- 1 (9-ounce) package refrigerated cheese tortellini
- 1½ cups halved cherry tomatoes
- 1½ cups chopped arugula
- 1 cup halved mini mozzarella balls (or cubed mozzarella)
- ½ cup thinly sliced red onion
- ½ cup chopped basil
- ⅓ cup sliced pepperoncini
- ⅓ cup sliced Kalamata olives
- Homemade Italian dressing (see recipe below)
- Italian Dressing:
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, grated
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon red pepper flakes
- ¼ teaspoon sea salt
>li>Freshly ground black pepper, to taste
Instructions
- Cook the tortellini according to the package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked tortellini, cherry tomatoes, arugula, mozzarella, red onion, basil, pepperoncini, and olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, mustard, red pepper flakes, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Chill the salad for at least 30 minutes before serving to let the flavors meld.
Notes
- You can substitute store-bought Italian dressing for homemade if preferred.
- Feel free to add grilled chicken or chickpeas for extra protein.
- Make ahead: This salad can be made several hours in advance and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
