Tortellini Pasta Salad
This easy cheese tortellini pasta salad gets it's fantastic flavor from cheese tortellini, salami, soppressata, kalamata olives, and fresh mozzarella all tossed together with baby spinach, and tomatoes in the best vinaigrette!
Servings: 8
Ingredients
- 20 ounces cheese tortellini cooked al dente and rinsed until cold
- 8 ounces mozzarella balls halved
- 3 ounces Genoa salami chopped
- 3 ounces spicy soppressata chopped
- 1/2 cup Kalamata olives pitted and sliced
- 6 ounces baby spinach
- 12 ounces cherry tomatoes halved
- 1/4 packed cup basil leaves
- salt and pepper to taste
For the Italian dressing
- 1/2 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 2 teaspoons dried Italian oregano
- 1/4 teaspoon crushed hot red pepper flakes
- 1 clove garlic paste
- salt and pepper to taste
Instructions
For the dressing
- Combine together all of the dressing ingredients and whisk together until emulsified. Alternatively, use a food processor or blender. Taste test the dressing and season with salt and pepper if required.
For the Italian pasta salad
- Cook the tortellini in salted water until al dente, then drain and rinse until cold.
- In a large bowl, mix together the tortellini, mozzarella, salami, soppresata, tomatoes, spinach, and olives.
- Pour the dressing on top of the salad and mix well. Top with the basil leaves before serving. Enjoy!
Notes
- The tortellini pasta salad will taste much better if chilled for at least an hour before serving but preferably overnight.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 645kcal | Carbohydrates: 67g | Protein: 27.6g | Fat: 30.9g | Saturated Fat: 11.1g | Cholesterol: 83mg | Sodium: 920mg | Potassium: 515mg | Fiber: 2.1g | Sugar: 25.6g | Calcium: 47mg | Iron: 2mg
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