Tortellini Pasta Salad

This tortellini salad comes together quickly and is as pretty as it is delicious.

Course Salad

Cuisine Italian

Keyword cold pasta salad

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 430kcal

18 ounces Tortellini we used a combination of three cheese refrigerated tortellini
1 tablespoon Extra Virgin Olive Oil
8 ounces Grape or Cherry Tomatoes
8 ounces Fresh Mozzarella Cheese cut into small cubes
3 ounces Salami sliced into thin strips
4 ounces Black Olives pitted, sliced into rounds
2-3 tablespoons White Onions thinly sliced

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 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.

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.

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.