Description
This Tortellini Pasta Salad is a vibrant and satisfying dish that combines the creamy richness of cheese tortellini with fresh, colorful vegetables. Perfect for gatherings, picnics, or a quick family dinner, this salad is both refreshing and filling. The tangy dressing enhances the natural flavors of the ingredients, making each bite a delicious experience. Plus, it comes together in just 25 minutes, making it an ideal choice for busy weeknights or meal prep. With its versatility, you can customize it to your liking by adding your favorite proteins or veggies. Enjoy this crowd-pleaser that will have everyone coming back for seconds!
Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, chopped
- 1/2 red onion, thinly sliced
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls
- 1/2 cup chopped turkey slices
- 2 cups baby spinach or arugula
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the tortellini in salted water according to package instructions until al dente. Drain and rinse under cold water.
- In a jar with a tight-fitting lid, combine olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper. Shake well until emulsified.
- In a large mixing bowl, toss warm tortellini with half the dressing and let cool for 10 minutes.
- Add cherry tomatoes, cucumber, red onion, olives, mozzarella balls, turkey slices, spinach/arugula, and basil to the cooled tortellini. Pour the remaining dressing over and gently toss to combine.
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg