Description
This Italian Tortellini Pasta Salad is a vibrant and flavorful dish featuring cheese tortellini combined with fresh vegetables, Genoa salami, mozzarella pearls, and tangy artichoke hearts. Tossed in a zesty homemade Italian dressing, this salad is perfect for potlucks, picnics, or as a refreshing side dish. It can be prepared ahead of time to allow the flavors to meld beautifully.
Ingredients
Scale
Salad Ingredients
- 12 ounces uncooked cheese tortellini
- 1 English cucumber, sliced into ½-inch rounds, then quartered
- 1 pint cherry tomatoes, cut in half
- 14 ounce can of 5-7 count artichoke hearts, quartered
- 8 ounces fresh mozzarella cheese pearls
- 1 pound Genoa salami, cut into ½ inch cubes
- ½ cup whole pitted kalamata olives
- ½ cup jarred sliced golden pepperoncini, drained
- ½ cup red onion, chopped
- 1/3 cup fresh parsley, chopped
Dressing Ingredients
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- 3 tablespoons grated Parmesan cheese
- 4 cloves garlic, minced
- 2 teaspoons onion powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt and freshly ground black pepper
Instructions
- Prepare the Dressing: Combine extra-virgin olive oil, red wine vinegar, grated Parmesan, minced garlic, onion powder, Italian seasoning, salt, and pepper in a mason jar or small bowl. Mix thoroughly until well blended, then set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil (adding a few tablespoons of salt enhances flavor). Cook the cheese tortellini according to package instructions until al dente. Drain and set aside to cool.
- Prepare Salad Ingredients: While the pasta cooks, slice and chop the cucumber, cherry tomatoes, artichoke hearts, salami, kalamata olives, pepperoncini, red onion, mozzarella pearls, and parsley.
- Combine Salad: In a large mixing bowl, add the cooled pasta, cucumber, tomatoes, salami, olives, pepperoncini, artichoke hearts, red onion, mozzarella, and parsley.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients. Gently toss all components together, ensuring everything is evenly coated with the dressing.
- Chill and Marinate: Cover the salad and refrigerate for at least 3-4 hours or preferably overnight. This resting time allows the flavors to develop and the ingredients to absorb the dressing.
- Serve: Give the salad a gentle toss before serving chilled as a refreshing and flavorful side or main dish.
Notes
- For best flavor, make the salad a day in advance to allow ingredients to marinate in the dressing.
- You can substitute Genoa salami with pepperoni or omit for a vegetarian version if desired.
- Fresh herbs like basil can be added for extra aroma and flavor.
- Adjust salt and pepper according to taste, especially since salami and olives add saltiness.
- Serve chilled and store leftovers in an airtight container in the refrigerator for up to 3 days.
