Description

This Tortellini Pasta Salad features cheese-filled tortellini tossed in a homemade balsamic dressing with mozzarella pearls, spinach, bell peppers, sun-dried tomatoes, and olives for a vibrant side dish.

Ingredients

Scale

20 oz. tortellini (frozen or refrigerated)
8 oz. mozzarella pearls (about 1 ½ cups)
7 oz. sun-dried tomatoes (drained, chopped, and patted dry)
2 cups baby spinach
2 cups diced bell pepper (red and green)
1 cup chopped plant-based savory deli slices
½ cup finely diced red onion
¾ cup Kalamata olives
¼ cup Parmesan cheese (grated)
¾ cup extra virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons honey
3 teaspoons Dijon mustard
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon black pepper

Instructions

Step: Combine the dressing ingredients (olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and pepper) in a mini food processor or in a jar with a lid. Blend or shake well to combine and emulsify. Cover and refrigerate.
Step: Boil the tortellini according to package instructions, ensuring not to overcook. Drain thoroughly and transfer to a large bowl.
Step: Add ½ cup of the prepared dressing to the warm tortellini and use a silicone spatula to gently toss until coated. Let the pasta cool for 10 minutes.
Step: Add the remaining salad ingredients (mozzarella, sun-dried tomatoes, spinach, bell peppers, savory slices, onion, olives, and Parmesan) to the bowl along with up to ½ cup more of the dressing. Gently toss to combine.
Step: Refrigerate the salad for 2-3 hours to allow flavors to meld. If desired, drizzle with the remaining dressing immediately prior to serving.

Notes

To make ahead: Cook the tortellini and toss with 1/2 cup dressing. Let cool for 10 minutes, then combine with remaining salad ingredients. Toss with an additional 1/4 cup of dressing. Refrigerate in an airtight container for up to 1 day. If the dressing solidifies during storage, let it sit at room temperature until it liquifies, then shake to combine before serving. Store any leftovers in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Pasta, Side Dish
Method: Boiling
Cuisine: American, Italian

Nutrition

Serving Size: 1 serving
Calories: 551 kcal
Sugar: 17 g
Sodium: 1066 mg
Fat: 33 g
Saturated Fat: 9 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 6 g
Protein: 21 g
Cholesterol: 51 mg

Keywords: pasta salad, tortellini salad, summer side dish, balsamic dressing, vegetarian friendly, Italian style