Description

This Tortellini Pasta Salad has cheese-filled tortellini with homemade balsamic dressing and Italian favorites like beef salami, mozzarella, spinach, bell peppers, olives, and more!

Ingredients

Scale

20 oz. tortellini (frozen or refrigerated)
8 oz. mozzarella pearls (about 1 ½ cups)
7 oz. Sundried tomatoes (drained, chopped, & patted dry)
2 cups baby Spinach
2 cups diced bell pepper
1 cup chopped beef salami
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 in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
Step: Boil tortellini according to package instructions, do not overcook. Drain and transfer to a large bowl.
Step: Add ½ cup dressing to the warm tortellini and use a silicone spatula to gently toss to combine. Let cool for 10 minutes, then add the remaining salad ingredients along with up to ½ cup more dressing. Gently toss to combine.
Step: Refrigerate for 2-3 hours. If desired, drizzle with remaining dressing prior to serving.

Notes

Pro Tip: Cook tortellini for 30 seconds less than al dente as it continues to cook while cooling. To avoid a watery salad, place diced veggies on paper towels to remove excess moisture. Store leftovers in an airtight container in the refrigerator 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: tortellini pasta salad, balsamic dressing, Italian side dish, beef salami pasta salad