Tangy Tortellini Pasta Bowl

This tortellini pasta salad has become my signature contribution to summer gatherings and potlucks. The combination of cheese-filled pasta and fresh Mediterranean ingredients creates a dish that disappears within minutes of hitting the table.

I first brought this to my sister's baby shower last summer, and now it's requested at every family function. Even my picky nephew who "hates vegetables" somehow manages to eat two servings every time.

Ingredients

• Refrigerated cheese tortellini: Adds heartiness and eliminates the need for additional protein, though you can certainly add more
• Cherry tomatoes: Provide bursts of sweetness that balance the savory elements
• Cucumber: Delivers refreshing crunch and lightness to counter the rich pasta
• Red onion: Offers a sharp bite that cuts through the creamy ingredients
• Kalamata olives: Bring briny depth, try to find pit-removed ones to save prep time
• Fresh mozzarella balls: Create creamy pockets throughout the salad
• Salami or pepperoni: Adds savory richness and makes the salad more substantial
• Parmesan cheese: Provides nutty depth and umami flavor
• Baby spinach or arugula: Incorporates fresh greens without overwhelming the salad
• Fresh basil: Is essential for that authentic Italian flavor profile

For the dressing

• Extra virgin olive oil: Serves as the base, use a good quality one as the flavor really comes through
• Red wine vinegar: Provides tanginess that balances the rich ingredients
• Dijon mustard: Acts as an emulsifier and adds complexity
• Honey: Balances the acidity with just a touch of sweetness
• Fresh garlic: Infuses the dressing with aromatic flavor
• Dried oregano: Adds classic Italian herbaceous notes

How To Make Tortellini Pasta Salad

Cook the tortellini:

Boil the tortellini in generously salted water according to package directions, typically 7-9 minutes. You want them just al dente as they will continue to absorb dressing. Drain immediately and rinse under cold water to stop the cooking process completely.

Make the dressing:

Combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt and pepper in a jar. Shake vigorously until the mixture looks creamy and unified. The mustard helps emulsify the oil and vinegar so they stay combined.

Initial dressing application:

Pour about half the dressing over the still-warm tortellini and gently toss. This first layer of dressing gets absorbed into the pasta, seasoning it from the inside out. Let it cool for about 10 minutes before adding other ingredients.

Combine ingredients:

Add all remaining salad ingredients to the bowl with the dressed tortellini. Pour the remaining dressing over everything and fold gently using a rubber spatula. Be careful not to break the tortellini or crush the more delicate ingredients.

Marinate and serve:

Cover the bowl and refrigerate for at least 2 hours, though overnight is even better. The flavors deepen and meld together during this resting period. Before serving, give it another gentle toss and taste for seasoning, adjusting with more salt, pepper or a splash of vinegar if needed.

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This recipe reminds me of Sunday dinners at my grandmother's house in New Jersey. She would always have some version of a pasta salad ready when we arrived, no matter the season. The smell of fresh basil takes me right back to her kitchen, where I first learned the importance of seasoning pasta water "like the sea."

Make It Your Own

This tortellini salad welcomes adaptations based on what you have available. Try swapping the cheese tortellini for spinach or mushroom varieties. For a lighter version, replace half the pasta with extra vegetables. Mediterranean ingredients work particularly well, but you can venture into different flavor profiles with additions like roasted red peppers, artichoke hearts, or sun-dried tomatoes.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after 24 hours, making this an ideal make-ahead dish. If you plan to prepare it more than a day in advance, consider adding the fresh greens and herbs just before serving to maintain their vibrant appearance and texture.

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Serving Suggestions

Serve this versatile salad alongside grilled meats at a barbecue or as part of an antipasto spread. For a complete meal, pair it with crusty Italian bread and a simple green salad. I often serve it slightly cooler than room temperature rather than ice cold, as this allows the flavors to shine through more clearly.

Frequently Asked Questions

→ Can I use frozen tortellini instead?

Yes, frozen tortellini works just as well. Just follow the cooking instructions on the package and cool it under cold water after cooking.

→ What can I substitute for kalamata olives?

You can use black olives or green olives as a substitute, depending on your flavor preference.

→ Can this dish be made ahead of time?

Absolutely! Make the salad up to a day ahead and store it in the refrigerator. Toss it before serving for the best flavor.

→ What other greens can I use instead of spinach or arugula?

You can substitute with baby kale, mixed salad greens, or even romaine lettuce for added crunch.

→ Is there a vegetarian option for the protein?

Simply omit the salami or pepperoni, or replace them with chickpeas or marinated artichoke hearts for a vegetarian twist.

→ How do I adjust the dressing for a lighter taste?

Reduce the olive oil slightly and add a splash of lemon juice for brightness. You can also use less Parmesan to cut back on richness.

→ Can I make the dressing without Dijon mustard?

Yes, you can leave it out or substitute with regular mustard or a small spoonful of mayonnaise to help emulsify the dressing.