Tuscan Tortellini Pasta Salad

Tender cheese filled tortellini are combined with baby spinach, cherry tomatoes, salami, a mix of italian olives, sun-dried tomatoes, fresh basil, tuscan cheese blend and mozzarella pearls - all in a simple sweet balsamic vinaigrette.

Yields about 12 cups or 16 (¾ cup) servings.

Course grains & pastas, Salad, Side Dishes

Cuisine Italian

Keyword cookout recipe, easy recipe, italian pasta salad, pasta salad, summer recipe

Prep Time 14

Cook Time 10

Total Time 24

Servings servings

Calories 300

Author Laurie McNamara

Equipment

Ball Jar, Set of 2 389579 Pint Regular Mouth Mason, Pack Of 2, Clear

Ingredients

FOR THE DRESSING:

1/2 cup olive oil
1/3 cup balsamic glaze
2 small cloves garlic grated
1½ teaspoons italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes more or less to taste

FOR THE PASTA SALAD:

20 ounces cheese filled tortellini
2 (generous) handfuls baby spinach
2 cups cherry tomato halves I like to use a mix of tomatoes
6 to 8 ounces tuscan hard salami or hard salami of your choice, sliced into thin strips
8 ounces mozzarella pearls
5 ounces blend of pitted Italian olives sliced in half
1/3 (heaping) cup thinly sliced sun-dried tomatoes packed in oil
3/4 cup tuscan cheese blend a blend of shaved parmesan, Romano and asiago cheese
1 cup small to medium basil leaves loosely packed

US Customary - Metric

Instructions

MAKE THE VINAIGRETTE:

In a glass jar or container with a tight-fitting lid, measure and add olive oil, balsamic glaze, garlic, italian seasoning, kosher salt, freshly ground black pepper and red pepper flakes (to taste or simply omit it).
Secure the lid and shake well to combine.

MAKE THE PASTA SALAD:

Prep all other ingredients while a large pot of salted water comes to a boil. Once boiling, add in theDrain and rinse with cold water. tortellini, and cook according to package directions. Pour into a colander and rinse with cold water, let drain.
Add cooked and cooled tortellini into a large mixing bowl. Add baby spinach, cherry tomato halves, Italian olives, salami, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend and fresh basil leaves.
Give the dressing a good shake and pour half of it onto the salad. Gently toss well to combine.
Transfer to a serving bowl or platter. Drizzle with a little more of the balsamic dressing and/ or serve the dressing on the side for those who may want more. Garnish with more fresh basil leaves and freshly ground black pepper.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition