Description
A vibrant and flavorful Tuscan Tortellini Pasta Salad combining cheese-filled tortellini, fresh vegetables, Italian salami, mozzarella pearls, and a zesty balsamic vinaigrette. Perfect for a quick, refreshing meal or a side dish with an Italian twist.
Ingredients
Units
Scale
For the Dressing:
- 1/2 cup olive oil
- 1/3 cup balsamic glaze
- 2 small cloves garlic, grated
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, more or less to taste
For the Pasta Salad:
- 20 ounces cheese filled tortellini
- 2 generous handfuls baby spinach
- 2 cups cherry tomato halves (mixed varieties preferred)
- 6 to 8 ounces Tuscan hard salami, sliced into thin strips
- 8 ounces mozzarella pearls
- 5 ounces blend of pitted Italian olives, sliced in half
- 1/3 cup thinly sliced sun-dried tomatoes packed in oil
- 3/4 cup Tuscan cheese blend (shaved parmesan, Romano, and asiago)
- 1 cup small to medium basil leaves, loosely packed
Instructions
- Make the Vinaigrette: In a glass jar or container with a tight-fitting lid, add olive oil, balsamic glaze, grated garlic, Italian seasoning, kosher salt, freshly ground black pepper, and red pepper flakes to taste. Secure the lid tightly and shake vigorously to combine all the ingredients into a cohesive dressing.
- Cook the Tortellini: While preparing the other ingredients, bring a large pot of salted water to a boil. Add the cheese-filled tortellini to the boiling water and cook according to the package directions, typically about 7-9 minutes. Once cooked, drain the tortellini in a colander and rinse under cold water to cool and stop the cooking process. Let it drain thoroughly.
- Prepare the Salad Ingredients: In a large mixing bowl, combine the cooked and cooled tortellini with baby spinach, cherry tomato halves, pitted Italian olives, sliced salami, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves.
- Assemble the Salad: Give the vinaigrette a good shake again, then pour half of it over the salad mixture. Gently toss all the ingredients together until evenly coated with the dressing.
- Serve: Transfer the salad to a serving bowl or platter. Drizzle with additional balsamic dressing as desired or serve extra dressing on the side for individual preference. Garnish with more fresh basil leaves and freshly ground black pepper before serving.
Notes
- Be sure to rinse the tortellini under cold water after cooking to prevent it from sticking and to cool it down for the salad.
- The amount of red pepper flakes can be adjusted to taste or omitted for a milder flavor.
- Using a high-quality balsamic glaze enhances the sweetness and depth of the dressing.
- This salad can be made ahead and refrigerated; just add fresh basil right before serving to maintain its vibrancy.
- Feel free to substitute the Tuscan hard salami with any Italian cured meats like pepperoni or prosciutto for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
