Tortellini Pasta Salad

Salad, Salads, Side Dish

5 from 1 vote

This easy Tortellini Pasta Salad features tender cheese tortellini in a bright and zesty sun-dried tomato vinaigrette with all your favorite Italian mix-ins like salami, mozzarella pearls, olives, roasted tomatoes, and fresh basil.

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Prep Time: 20

Cook Time: 10

Total Time: 30

Makes: 8 servings

Ingredients

Tortellini Pasta Salad

24 oz bag cheese tortellini
1/4 red onion, thinly sliced
1 pint cherry tomatoes, halved
8 oz fresh mozzarella ciliegine, drained
2 roasted red bell peppers, diced
1 cup pitted castelvetrano olives, halved
8 oz hard salami, diced
2 cups baby arugula
20 fresh basil leaves, torn
Kosher salt and freshly cracked black pepper

Sun-Dried Tomato Vinaigrette

3 tablespoons chopped sundried tomatoes
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup white balsamic vinegar
2 teaspoons dijon mustard
1 teaspoon lemon zest
2 tablespoons lemon juice
2/3 cup olive oil

Instructions

Cook the tortellini. Bring a pot of salted water to a boil and cook the tortellini according to package directions. Drain and rinse with cold water until the pasta is cool to the touch.
Make the vinaigrette. In a wide-mouthed pint-size mason jar, combine the dressing ingredients. Use an immersion blender to blend the ingredients until they’re very smooth and emulsified. Season to taste with salt and pepper and set aside. Alternatively, you can blend the ingredients in a blender or food processor.
Assemble. In a large mixing bowl, combine the cooked tortellini, red onion, roasted bell pepper, cherry tomatoes, olives, salami, and mozzarella. Toss with enough dressing to coat and season with salt and pepper to taste.
Chill before serving. Refrigerate the pasta salad for 1-2 hours, until chilled. Right before serving, toss the pasta salad with the fresh basil and arugula.

Notes

To store: Transfer to an airtight container and refrigerate for up to 3 days. Keep in mind that the basil and arugula will probably wilt some in the fridge, but that's okay!

Any leftover sun-dried tomato vinaigrette can be stored in an airtight container in the fridge for up to 1 week. Let the dressing come to room temperature before serving.

Nutrition

Calories: 502kcalCarbohydrates: 44gProtein: 25gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 1444mgPotassium: 304mgFiber: 5gSugar: 6gVitamin A: 525IUVitamin C: 21mgCalcium: 260mgIron: 3mg