Description
Delightful tortellini pasta salad brings Italian countryside charm to summer gatherings. Fresh herbs, tangy dressing, and cheese-filled pasta create a perfect picnic companion you’ll crave all season long.
Ingredients
Scale
Pasta:
- 1.5 pounds (680 grams) refrigerated tortellini
Proteins and Cheese:
- 57 ounces (1,616 grams) pepperoni slices, chopped
- 8 ounces (227 grams) mozzarella, chopped into 1/2-inch pieces
- 4 ounces (113 grams) Parmesan, chopped into 1/2-inch pieces
Vegetables and Other Ingredients:
- 1/2 cup green onions, chopped
- 1 dry pint cherry tomatoes, halved
- 1 can medium black olives
- 1 (6-ounce/170 grams) jar marinated artichoke hearts
- 1/2 cup deli-sliced pepperoncini
- 1/4 cup balsamic vinegar (white or regular)
- 1/3 cup + 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 2 cloves garlic, smashed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook tortellini in rapidly boiling water for 2-3 minutes until al dente. Drain thoroughly and gently coat with olive oil to prevent clumping.
- Chop pepperoni into bite-sized pieces and dice green onions. Halve cherry tomatoes and slice artichoke hearts.
- Transfer cooled tortellini to a spacious mixing bowl. Add prepared pepperoni, mozzarella cubes, grated Parmesan, green onions, cherry tomatoes, sliced black olives, artichoke hearts, and pepperoncini.
- Create dressing by combining balsamic vinegar, extra virgin olive oil, Italian seasoning, minced garlic, kosher salt, and freshly ground black pepper. Whisk vigorously or pulse in blender until ingredients emulsify into a smooth consistency.
- Pour dressing over salad ingredients and gently fold to ensure even distribution. Ensure each pasta and ingredient is lightly coated with dressing.
- Refrigerate for 30-45 minutes to allow flavors to meld. Toss again just before serving to redistribute dressing and reinvigorate ingredients. Serve chilled as a refreshing side dish or light meal.
Notes
- Drain tortellini completely to prevent watery salad and ensure dressing clings perfectly to pasta.
- Choose cheese tortellini for richer flavor or opt for spinach variety to add extra nutrition and vibrant color.
- Customize salad by swapping pepperoni with grilled chicken or keeping it vegetarian with roasted vegetables for diverse dietary needs.
- Prepare dressing in advance and store in refrigerator up to 3 days to save time and let flavors develop more intensely.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 444 kcal
- Sugar: 3 g
- Sodium: 752 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 40 mg