Tortellini Pasta Salad
For the Salad:
* 20 oz refrigerated cheese tortellini
* 1 pint cherry tomatoes, halved
* 1 cucumber, peeled and chopped
* 1/2 red onion, thinly sliced
* 1 cup pitted kalamata olives, chopped
* 1 cup fresh mozzarella balls
* 1/2 cup chopped salami or pepperoni
* 1/2 cup grated Parmesan cheese
* 2 cups baby spinach or arugula
* 1/4 cup chopped fresh basil
For the Dressing:
* 1/2 cup extra virgin olive oil
* 1/4 cup red wine vinegar
* 1 tbsp Dijon mustard
* 1 tsp honey
* 1 clove garlic, minced
* 1/2 tsp dried oregano
* Salt and pepper to taste
Instructions:
1. Cook the tortellini in a large pot of salted water according to the package instructions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
2. While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake well until emulsified.
3. Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
4. Add the cherry tomatoes, cucumber, red onion, olives, mozzarella, salami or pepperoni, grated Parmesan, spinach, and fresh basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.
5. Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving. Add more salt, pepper, or vinegar if needed.
6. Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!
Tortellini Pasta Salad
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