18ouncesTortelliniwe used a combination of three cheese refrigerated tortellini
1tablespoonExtra Virgin Olive Oil
8ouncesGrape or Cherry Tomatoes
8ouncesFresh Mozzarella Cheesecut into small cubes
3ouncesSalamisliced into thin strips
4ouncesBlack Olivespitted, sliced into rounds
2-3tablespoonsWhite Onionsthinly sliced
Instructions
Make the Dressing
In a small jar, or a container with a tight fitting lid, add ¼ cup olive oil, red wine vinegar, grated garlic, dried oregano, salt, black pepper and crushed red pepper, if using. Cover the container and shake or stir to mix. Refrigerate until ready to use, stir vigorously before using too.
Cook the Tortellini
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
Cut the tomatoes in half or quarter
Cut the mozzarella cheese into small cubes
Slice the salami into thin strips
Slice the black olives into rounds
Slice the onions as thin as possible
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.