Description
This Tuscan Tortellini Pasta Salad is a vibrant and flavorful Italian-inspired dish combining cheese-filled tortellini, fresh baby spinach, cherry tomatoes, salami, mozzarella pearls, olives, sun-dried tomatoes, and a blend of Tuscan cheeses. Tossed in a tangy homemade balsamic vinaigrette with garlic and Italian seasoning, it makes a perfect make-ahead salad for gatherings or as a refreshing 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 varieties recommended)
- 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 cheeses)
- 1 cup small to medium basil leaves, loosely packed
Instructions
- Make the Vinaigrette: In a glass jar or container with a tight-fitting lid, add olive oil, balsamic glaze, grated garlic, Italian seasoning, kosher salt, freshly ground black pepper, and red pepper flakes (to taste or omit if preferred). Secure the lid and shake vigorously to combine all ingredients into a smooth dressing.
- Cook the Tortellini: While preparing other ingredients, bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to package instructions until al dente. Drain the tortellini and rinse it under cold water to cool and stop cooking. Drain thoroughly.
- Assemble the Salad: Transfer the cooked and cooled tortellini to a large mixing bowl. Add the baby spinach, cherry tomato halves, pitted Italian olives, salami strips, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves into the bowl.
- Toss with Dressing: Shake the vinaigrette again to ensure proper emulsification. Pour half of the dressing over the salad ingredients and gently toss all components together to coat evenly without bruising the delicate leaves and cheeses.
- Serve and Garnish: Transfer the tossed pasta salad into a serving bowl or platter. Drizzle with additional balsamic dressing as desired or offer dressing on the side for extra flavor. Garnish the salad with more fresh basil leaves and a sprinkle of freshly ground black pepper before serving.
Notes
- For best flavor, make the salad a few hours ahead to allow the ingredients to marinate in the dressing.
- If sun-dried tomatoes are packed in oil, drain excess oil before adding to control salad moisture.
- Use a mix of cherry tomatoes (red, yellow, orange) to add color and varied sweetness.
- Adjust the amount of red pepper flakes based on your preferred spice level or omit entirely if sensitive to heat.
- This salad can be stored in the refrigerator covered for up to 2 days but is best served fresh.
- Nutrition information is an estimate and should be used as a guideline only.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg
