Description
A vibrant and flavorful Italian Tortellini Pasta Salad, perfect for potlucks, picnics, or a simple weeknight meal. Packed with cheese tortellini, fresh vegetables, salami, provolone, and a zesty Italian dressing.
Ingredients
Scale
- 1 (18-ounce) package refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 4 ounces Genoa salami, thinly sliced and quartered
- 4 ounces provolone cheese, diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup good quality Italian dressing
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook the tortellini according to package directions until al dente. Drain and rinse with cold water. Let air dry in a colander.
- 2. While tortellini cooks, prepare vegetables and mix-ins: halve cherry tomatoes, dice cucumber, finely chop red onion, slice black olives, quarter salami slices, and dice provolone cheese. Chop fresh basil and parsley.
- 3. In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red onion, black olives, salami, provolone cheese, basil, and parsley.
- 4. Pour 1/2 cup of Italian dressing over the salad. Gently toss to coat all ingredients evenly.
- 5. Season with salt and freshly ground black pepper to taste.
- 6. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Best served chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g