Print

Flavorful Tortellini Pasta Salad with Salami

tortellini pasta salad - featured image
Print Recipe

A quick and easy summer pasta salad featuring cheese tortellini, savory salami, fresh veggies, and a homemade zesty Italian dressing. Perfect for picnics, potlucks, or a light lunch.

Ingredients

Scale
  • 9 ounces cheese tortellini (fresh or refrigerated)
  • 6 ounces salami, thinly sliced or bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • ½ cup black olives, sliced (optional)
  • ¼ cup red onion, finely diced
  • A handful fresh basil, chopped
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • ¼ cup freshly grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 9 ounces of cheese tortellini and cook according to package instructions, usually 3-5 minutes until tender but still firm. Stir occasionally to prevent sticking.
  2. Drain tortellini in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  3. In a medium bowl, whisk together ½ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes if using. Taste and adjust seasoning if needed.
  4. While the pasta cooks, halve the cherry tomatoes, slice the black olives, finely dice the red onion, roughly chop the basil, and slice the salami into bite-sized pieces.
  5. In a large mixing bowl, combine the cooled tortellini, salami, tomatoes, olives, red onion, and basil. Pour the Italian dressing over the salad and gently toss until everything is evenly coated.
  6. Sprinkle ¼ cup freshly grated Parmesan cheese over the salad and give it one last gentle toss.
  7. Let the salad rest for 10 minutes to allow flavors to meld. If making ahead, cover and chill; toss again before serving.

Notes

Rinsing the tortellini under cold water stops cooking and helps the dressing stick better. Whisk mustard and vinegar first before adding olive oil to emulsify the dressing. Let the salad rest for 10 minutes before serving to meld flavors. Adjust salt carefully due to salty salami and Parmesan. Store leftovers in an airtight container for up to 3 days; toss before serving and add extra dressing if needed.

Nutrition

Keywords: tortellini pasta salad, salami pasta salad, Italian pasta salad, summer salad, easy pasta salad, homemade Italian dressing

Find it online: https://sweetstirring.com/flavorful-tortellini-pasta-salad-with-salami-easy-homemade-recipe-for-summer-meals/