Italian Tortellini Pasta Salad (Print Version)
Cheese tortellini combined with fresh vegetables, mozzarella, and salami in a zesty Italian dressing for a refreshing meal.
# Ingredients:
→ Base
01 -
1 20 oz. bag refrigerated cheese tortellini
→ Vegetables & Olives
02 -
1 cucumber, peeled, sliced and quartered
03 -
1 pint cherry tomatoes, halved
04 -
1 6 oz. can black olives, drained and halved
05 -
1 orange bell pepper, chopped
06 -
2 tablespoons chopped pepperoncini
→ Protein & Cheese
07 -
8 oz. fresh mozzarella balls, quartered
08 -
8 oz. sliced salami, chopped
→ Dressing
09 -
1 recipe Italian dressing
→ Optional Toppings
10 -
Feta cheese
11 -
Parmesan cheese
12 -
Fresh parsley
# Instructions:
01 -
Prepare Italian dressing according to directions. Refrigerate until ready to use then shake or whisk to recombine before using.
02 -
Cook tortellini in salted water according to package directions. Rinse with cool water, drain and add to a large serving bowl.
03 -
Pour half of the dressing over the warm pasta and toss to combine.
04 -
Add the cucumber, cherry tomatoes, black olives, bell pepper, pepperoncini, mozzarella balls, and salami to the tortellini.
05 -
If serving within the hour, toss with desired amount of remaining dressing. Refrigerate for at least 30 minutes for the flavors to meld and salad to chill. If serving later, gently toss ingredients to combine but do NOT add remaining dressing yet. Cover and refrigerate. When ready to serve, toss with desired amount of remaining dressing.
# Notes:
01 -
This salad is excellent the next day, making it perfect for meal prep.
02 -
For best flavor, allow the warm tortellini to absorb some of the dressing before adding other ingredients.