Italian Tortellini Pasta Salad
This tortellini pasta salad is a quick and easy dish made with tender cheese tortellini, savory salami, fresh veggies, and a tangy Italian-style dressing. Perfect as a side for BBQs and potlucks or as a light main dish, it’s fresh, flavorful, and comes together in no time.
Servings: 8
Ingredients
- 20 Ounces Cheese Tortellini
- 1 Tablespoon Kosher Salt
- 12 Ounces Mozzarella Balls marinated, whole or halved
- 8 Ounces Salami diced
- 4 Ounces Black Olives drained, sliced
- 1 Container Cherry or Grape Tomatoes halved
- 1 Cup Red and Orange Bell Peppers chopped
- 1 ½ Cups English Cucumbers quartered and sliced
- ¼ Red Onion sliced
- ⅓ Cup Basil Leaves rolled and chopped
- ½-¾ Bottle Italian Dressing
Instructions
Prepare the Pasta
- Bring a large pot of water to a boil then season with 1 tablespoon kosher salt.1 Tablespoon Kosher Salt
- Add cheese tortellini and cook 2-3 minutes, or until they float to the top of the boiling water.20 Ounces Cheese Tortellini
- Drain and drizzle with some of the mozzarella oil and toss to coat. Cool completely. If in a rush, rinse the pasta with cold water first.12 Ounces Mozzarella Balls
- Toss in all ingredients, but drain the mozzarella, leaving the herbs in the bottom. Scoop the herbs into the pasta as well.8 Ounces Salami, 4 Ounces Black Olives, 1 Container Cherry or Grape Tomatoes, 1 Cup Red and Orange Bell Peppers, 1 ½ Cups English Cucumbers, ⅓ Cup Basil Leaves, ¼ Red Onion
- Add the dressing and toss to coat!½-¾ Bottle Italian Dressing
Video
Nutrition
Serving: 1cup | Calories: 511kcal | Carbohydrates: 37g | Protein: 26g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 2216mg | Potassium: 263mg | Fiber: 4g | Sugar: 6g | Vitamin A: 855IU | Vitamin C: 31mg | Calcium: 276mg | Iron: 3mg