Description
Tuscan Tortellini Pasta Salad is a vibrant and flavorful Italian-inspired salad featuring cheese-filled tortellini, fresh baby spinach, cherry tomatoes, salami, mozzarella pearls, olives, sun-dried tomatoes, and a blend of Tuscan cheeses. Tossed in a zesty balsamic vinaigrette with garlic and Italian seasoning, this pasta salad is perfect as a refreshing side dish or light meal.
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, sliced into thin strips
- 8 ounces mozzarella pearls
- 5 ounces blend of pitted Italian olives, sliced in half
- 1/3 cup thinly sliced sun-dried tomatoes packed in oil (heaping)
- 3/4 cup Tuscan cheese blend (shaved parmesan, Romano, and asiago cheeses)
- 1 cup small to medium fresh 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 to taste. Secure the lid and shake vigorously until ingredients are well blended and emulsified.
- Cook the Tortellini: While bringing a large pot of salted water to a boil, prep all other ingredients. Once boiling, add the cheese-filled tortellini and cook according to package directions, generally about 8 to 10 minutes for al dente. Drain the tortellini in a colander and rinse thoroughly with cold water to stop cooking and cool.
- Combine the Salad Ingredients: In a large mixing bowl, add the cooled tortellini, baby spinach, cherry tomato halves, Italian olives, sliced salami, mozzarella pearls, thinly sliced sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves. Toss lightly to mix.
- Toss with Dressing: Shake the vinaigrette again and pour about half of it over the pasta salad. Gently toss to combine all flavors thoroughly without breaking the ingredients.
- Serve: Transfer the tossed pasta salad to a serving bowl or platter. Drizzle with a little more of the balsamic dressing on top and garnish with fresh basil leaves and freshly ground black pepper. Serve any remaining dressing on the side for guests who may want extra.
Notes
- Nutrition Disclaimer: All nutritional information is estimated and should be used as a general guideline. For precise data, consult a certified nutritionist.
- Adjust the amount of red pepper flakes according to your preference for spiciness or omit if you prefer mild flavors.
- This salad is best served chilled or at room temperature and can be prepared a few hours ahead to allow flavors to meld.
- Use quality balsamic glaze for better sweetness and depth in the dressing.
- For a vegetarian version, omit the salami and add more olives or roasted vegetables.
Nutrition
- Serving Size: 0.75 cup
- Calories: 300 kcal
- Sugar: 3 g
- Sodium: 772 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 36 mg
