Description
This quick and easy Olive Tortellini Pasta Salad recipe is filled with three cheese tortellini, black and green olives, and sliced beef salami.
Ingredients
Scale
- 20 oz Three Cheese Tortellini Pasta
- 1½ cups black olives, drained
- 1½ cups green olives, stuffed with pimentos, drained
- ½ lb beef salami, sliced into strips
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup parmesan cheese (microbial rennet), finely grated
- 3 tsp garlic, minced
- 1 tbsp dried oregano
- 1 tbsp parsley, freshly chopped
- ½ tsp red pepper flakes
Instructions
- Step: Boil the tortellini according to package instructions, about 7 minutes, until al dente. Drain and run cool water over the pasta to cool it off. Add pasta to a large bowl.
- Step: Add the black and green olives as well as the beef salami to the bowl with the pasta.
- Step: Combine the ingredients for the dressing (olive oil, red wine vinegar, parmesan, garlic, oregano, parsley, and red pepper flakes) in a mason jar and seal the lid tightly.
- Step: Shake until fully combined, then pour over pasta and olives and stir to coat completely.
- Step: Cover and store in refrigerator until ready to serve.
Notes
Pasta salad can be made up to 2 days ahead of time with dressing. Best when served within 48 hours.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 436 kcal
- Sugar: 2 g
- Sodium: 1433 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 41 mg
Keywords: olives, Pasta, beef salami, Tortellini