Description
This Tuscan Tortellini Pasta Salad is a vibrant and flavorful dish featuring cheese-filled tortellini, fresh baby spinach, cherry tomatoes, savory Italian salami, mozzarella pearls, olives, sun-dried tomatoes, and a Tuscan cheese blend. Tossed in a tangy balsamic vinaigrette with garlic and Italian seasonings, it is perfect for gatherings or as a satisfying meal on its own.
Ingredients
Units
Scale
For the Dressing:
- 1/2 cup olive oil
- 1/3 cup balsamic glaze
- 2 small cloves garlic, grated
- 1 1/2 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 (a mix of tomatoes preferred)
- 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 cup (heaping) thinly sliced sun-dried tomatoes packed in oil
- 3/4 cup Tuscan cheese blend (shaved parmesan, Romano, and asiago cheese)
- 1 cup small to medium basil leaves, loosely packed
Instructions
- Make the Vinaigrette: In a glass jar or container with a tight-fitting lid, combine olive oil, balsamic glaze, grated garlic, Italian seasoning, kosher salt, freshly ground black pepper, and red pepper flakes if using. Secure the lid tightly and shake vigorously until all ingredients are well mixed.
- Cook the Tortellini: While the vinaigrette rests, bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to the package directions until al dente. Drain and immediately rinse the tortellini with cold water to stop cooking and cool them down. Allow them to drain thoroughly.
- Prepare the Salad Ingredients: While the tortellini cooks, halve the cherry tomatoes, slice the salami into thin strips, slice the olives in half, and thinly slice the sun-dried tomatoes if not pre-sliced. Gather the baby spinach, mozzarella pearls, Tuscan cheese blend, and basil leaves.
- Assemble the Pasta Salad: In a large mixing bowl, combine the cooled tortellini with baby spinach, cherry tomatoes, Italian olives, salami, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves. Shake the vinaigrette well and pour about half over the salad. Gently toss to combine all ingredients and coat evenly with dressing.
- Serve: Transfer the salad to a serving bowl or platter. Drizzle with additional balsamic dressing if desired, or serve the dressing on the side for guests to add more to taste. Garnish with extra fresh basil leaves and freshly ground black pepper before serving.
Notes
- Nutrition Disclaimer: All information presented is intended for informational purposes only and is not a substitute for professional dietary advice.
- Adjust red pepper flakes to your preferred spice level or omit them altogether if you prefer no heat.
- For best flavor, prepare the salad shortly before serving to maintain freshness of ingredients.
- This salad can be refrigerated for up to 24 hours; toss again before serving.
- Use high-quality olive oil and balsamic glaze for the best depth of flavor.
Nutrition
- Serving Size: 1/16th of recipe (about 1 cup)
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
