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Tortellini Italian Salad

Tortellini Italian Salad

This Tortellini Italian Salad is as beautiful as it is delicious. It comes together quickly and the only cooking involved is boiling the tortellini, making it perfect for the busy party host, or for those hectic weeknights. Top off this pasta salad with a super-easy homemade dressing to add that special touch. This pasta salad will be a hit at your next party, so grab a plate and get some before it’s gone. If you’re looking for more pasta salad recipes check out this quick and easy garden pasta salad, or this Italian pasta salad. Enjoy!

 

Tortellini Salad Ingredients

​18 ounces Tortellini, we used a pack of spinach + cheese and a pack of three cheese

1 tablespoon Extra Virgin Olive Oil

1 large Tomato, seeded and diced

8 ounces Fresh Mozzarella Cheese

3 ounces Salami, sliced into thin strips

4 ounces Black Olives, pitted, sliced into rounds

1 tablespoon White Onions, thinly sliced

 

Homemade Italian Dressing Ingredients

¼ cup Extra Virgin Olive Oil

2 tablespoon Red Wine Vinegar

1 Garlic Clove, grated or minced finely

¼ teaspoon Dried Oregano

¼ teaspoon Kosher Salt

¼ teaspoon Black Pepper, or to taste

Pinch Crushed Red Pepper, optional

 

Make the dressing

In a small jar, or a container with a tight fitting lid, add the extra virgin olive oil, red wine vinegar, grated garlic, dried oregano, salt, black pepper and crushed red pepper, if using. Cover the container and shake vigorously to mix. Refrigerate until ready to use, stir vigorously before using too.

 

Cook the tortellini to package directions. Drain the tortellini completely, and place it in a large bowl. Add the 1 tablespoon olive oil, toss to keep them from sticking. Give the tortellini a stir once in a while to let the steam escape. Refrigerate the pasta and allow it to cool completely.

 

While the tortellini cools

  • Seed and dice the tomatoes
  • Cut the mozzarella cheese into small cubes
  • Slice the salami into thin strips
  • Slice the black olives into rounds
  • Slice the onions into paper thin strips

 

Refrigerate the ingredients until ready to use. When the pasta has cooled completely, add the tomatoes, mozzarella cheese, salami, black olives, onions and the dressing to the tortellini. Add the dressing, use as much or as little dressing as desired. Toss the tortellini salad gently to combine the ingredients.

 

Serves 6

 

Cook’s Notes:

Use a rubber spatula to stir the pasta salad to avoid breaking the delicate tortellini and mozzarella.

 

Refrigerate any leftover dressing it will keep for a couple of days.

 

Tortellini Italian Salad served in a white bowl with Italian dressing in a small mason jar on the side.
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Tortellini Italian Salad

This Tortellini Italian Salad is as beautiful as it is delicious. It comes together quickly and the only cooking involved is boiling the tortellini, making it perfect for the busy party host, or for those hectic weeknights.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Salad
Cuisine: Italian
Keyword: cold pasta salad
Servings: 6
Calories: 569kcal

Ingredients

  • 18 ounces Tortellini we used a pack of spinach + cheese and a pack of three cheese
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 large Tomato seeded and diced
  • 8 ounces Fresh Mozzarella Cheese
  • 3 ounces Salami sliced into thin strips
  • 4 ounces Black Olives pitted, sliced into rounds
  • 1 tablespoon White Onions thinly sliced

HOMEMADE ITALIAN DRESSING INGREDIENTS

  • ¼ cup Extra Virgin Olive Oil
  • 2 tablespoon Red Wine Vinegar
  • 1 Garlic Clove grated or minced finely
  • ¼ teaspoon Dried Oregano
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper or to taste
  • Pinch Crushed Red Pepper optional

Instructions

MAKE THE DRESSING

  • In a small jar, or a container with a tight fitting lid, add the extra virgin olive oil, red wine vinegar, grated garlic, dried oregano, salt, black pepper and crushed red pepper, if using. Cover the container and shake vigorously to mix. Refrigerate until ready to use, stir vigorously before using too.
  • Cook the tortellini to package directions. Drain the tortellini completely, and place it in a large bowl. Add the 1 tablespoon of olive oil, toss to keep them from sticking. Give the tortellini a stir once in a while to let the steam escape. Refrigerate the pasta and allow it to cool completely.

WHILE THE TORTELLINI COOLS

  • Seed and dice the tomatoes
  • Cut the mozzarella cheese into small cubes
  • Slice the salami into thin strips
  • Slice the black olives into rounds
  • Slice the onions into paper thin strips
  • Refrigerate the ingredients until ready to use. When the pasta has cooled completely, add the tomatoes, mozzarella cheese, salami, black olives, onions and the dressing to the tortellini. Add the dressing, use as much or as little dressing as desired. Toss the tortellini salad gently to combine the ingredients.

Notes

Use a rubber spatula to stir the pasta salad to avoid breaking the delicate tortellini and mozzarella.
 
Refrigerate any leftover dressing it will keep for a couple of days.

Nutrition

Calories: 569kcal | Carbohydrates: 39g | Protein: 24g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 1319mg | Potassium: 138mg | Fiber: 4g | Sugar: 3g | Vitamin A: 10% | Vitamin C: 3.6% | Calcium: 32.5% | Iron: 15.3%
This Tortellini Italian Salad is as beautiful as it is delicious. It comes together quickly and the only cooking involved is boiling the tortellini, making it perfect for the busy party host, or for those hectic weeknights. #pastasalad #tortellini #easydinners

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