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Tuscan Tortellini Pasta Salad

Tuscan Tortellini Pasta Salad Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 463
Ingredients Method Notes

Ingredients
  

  • 1 lb cheese tortellini, fresh or frozen
  • 1 cup marinated sun-dried tomatoes, drained and roughly chopped
  • 1/2 cup pitted kalamata olives, halved
  • 8 oz fresh mozzarella pearls, drained
  • 1/4 cup thinly sliced red onion
  • 1/2 cup fresh basil leaves, torn
  • 4 oz salami or pepperoni, chopped
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt, plus more for the pasta water
  • 1/2 tsp black pepper

Method
 

  1. Salt a large pot of water and boil the tortellini until tender. Drain, rinse with cold water, and toss with a little oil to cool.
  2. Shake or whisk together the olive oil, vinegar, lemon juice, oregano, garlic powder, salt, and pepper until smooth.
  3. Combine the cooled tortellini, tomatoes, olives, mozzarella, onion, and salami in a large bowl. Pour the dressing over and fold gently. Tear the basil on top, toss once more, and serve or chill for up to 2 hours.

Notes

If fresh mozzarella pearls are not available, chop a large fresh mozzarella ball into small cubes. For the brightest flavor, add the basil just before serving and bring the salad to room temperature if it has been in the fridge.