Tortellini pasta salad is not your average? Pasta salad! For starters, let’s talk about the tortellini: other pasta salads have just pasta; this one has cheese filled pasta, which is clearly a win! This recipe is also packed with delicious Italian recipes, such as fresh mozzarella, black olives, sliced salami, and spicy pepperoncini peppers. Tossed together with a vinaigrette of sun-dried tomatoes, this pasta salad is a feast in a bowl — it’ll be a hit at your next summer cookout.
What’s in Tortellini Pasta Salad?
First – tortellini, a stuffed pasta like ravioli (more on that below). Then fresh ingredients such as tomatoes, onion, bell pepper and zucchini. Then some flavorful items: salami, black olives, spicy pepperoncini peppers, and sun-dried tomatoes, which along with finely grated Parmesan cheese give the dressing a rich, savory flavor.
Which Tortellini Is Best For Pasta Salad?
Tortellini comes in all kinds of different pastas and flavors, from frozen to dried to chilled, from four cheese to spinach and much more! After testing and tasting all these varieties, we found that they all work just fine, but refrigerated and frozen tend to be larger than dried and their fillings have a smoother texture.
Can tortellini pasta salad be made ahead of time?
This pasta salad can be made ahead of time — up to three days in fact! Store it in the refrigerator in an airtight container so it doesn’t dry out. Let it warm up slightly before serving and be sure to toss to redistribute the delicious sun-dried tomato dressing. (It’s also fantastic made fresh when the cheesy tortellini filling is still warm!)
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8 – 10
refrigerated or frozen cheese tortellini
plus 2 tbsp. olive oil, divided
White wine vinegar
sun-dried tomatoes in oil, chopped
finely grated Parmesan cheese
ground black pepper
cherry tomatoes, halved
fresh mozzarella, cut into 1/2-inch pieces
thinly sliced zucchini
thinly sliced yellow or green bell pepper
sliced peperoncini peppers
medium red onion, thinly sliced
chopped fresh basil
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- Cook the tortellini according to package directions. Drain, rinse with cold water. Return the pasta to the pan and toss with two tablespoons of oil. Put aside.
- In a large bowl, whisk together remaining 2/3 cup olive oil, vinegar, sun-dried tomatoes, Parmesan cheese, honey, salt, and pepper.
- Add the cooked pasta, tomatoes, mozzarella, salami, olives, zucchini, bell pepper, pepperoncini, and onion to the dressing in the large bowl; throw to combine. Cover and refrigerate for at least an hour and up to 3 days.
- Just before serving, add the basil and stir gently to recombine all ingredients. Garnish with more Parmesan cheese if desired.
Customize this pasta salad to suit your family’s tastes by swapping out the zucchini and peppers with their favorite veggies — summer yellow squash, spinach, and green olives would be excellent in this dish.
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