Tortellini Pasta with Vegetables (Print Version)
# Ingredients:
→ Salad
01 -
20 oz refrigerated cheese tortellini
02 -
1 pint cherry tomatoes, halved
03 -
1 cucumber, peeled and chopped
04 -
1/2 red onion, thinly sliced
05 -
1 cup pitted kalamata olives, chopped
06 -
1 cup fresh mozzarella balls
07 -
1/2 cup chopped salami or pepperoni
08 -
1/2 cup grated Parmesan cheese
09 -
2 cups baby spinach or arugula
10 -
1/4 cup chopped fresh basil
→ Dressing
11 -
1/2 cup extra virgin olive oil
12 -
1/4 cup red wine vinegar
13 -
1 tbsp Dijon mustard
14 -
1 tsp honey
15 -
1 clove garlic, minced
16 -
1/2 tsp dried oregano
17 -
Salt and pepper to taste
# Instructions:
01 -
Cook the tortellini in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
02 -
In a jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, honey, garlic, oregano, salt, and pepper. Shake well until emulsified.
03 -
Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
04 -
Add the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.
05 -
Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving. Add more salt, pepper, or vinegar if needed. Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature.
# Notes:
01 -
Refrigerating the salad allows the flavors to meld together.