Description
This Salami-Mozzarella Tortellini Pasta Salad is a hearty, flavorful dish perfect for picnics, potlucks, or as a quick meal. Packed with cheese-filled tortellini, savory salami, and creamy mozzarella, it’s tossed in a tangy Italian dressing for the ultimate crowd-pleaser.
Ingredients
Units
Scale
- 12 oz (340 g) cheese-filled tortellini, cooked and cooled
- 1 cup (150 g) salami, sliced into strips or small cubes
- 1 cup (150 g) mozzarella pearls (or diced fresh mozzarella)
- 1/2 cup (75 g) cherry tomatoes, halved
- 1/2 cup (75 g) black or green olives, sliced
- 1/4 cup (30 g) red onion, thinly sliced
- 1/4 cup (30 g) fresh basil leaves, torn
- 1/4 cup (30 g) grated Parmesan cheese
For the Dressing:
- 1/4 cup (60 ml) olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
1. Cook the Tortellini:
- Cook the tortellini according to the package instructions. Drain and rinse with cold water to cool. Set aside.
2. Prepare the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper until emulsified.
3. Combine the Ingredients:
- In a large mixing bowl, combine the cooked tortellini, salami, mozzarella, cherry tomatoes, olives, red onion, and basil.
4. Toss with Dressing:
- Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
5. Garnish and Serve:
- Sprinkle grated Parmesan cheese over the top. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For extra crunch, add diced bell peppers or cucumbers.
- Swap salami with pepperoni or prosciutto for a twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.