Salami-Mozzarella Tortellini Pasta Salad
This Salami-Mozzarella Tortellini Pasta Salad is a delightful blend of flavors, perfect for a quick lunch or a picnic. The combination of chewy tortellini, savory salami, and creamy mozzarella makes for a satisfying dish that is both refreshing and filling.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 9 ounces cheese tortellini
- 6 ounces salami, sliced into strips
- 6 ounces fresh mozzarella balls (bocconcini), halved
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, chopped
- ¼ cup black olives, sliced
- ¼ cup red onion, finely chopped
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini to the boiling water and cook according to package instructions, usually about 5-7 minutes until al dente. Once cooked, drain the tortellini in a colander and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled tortellini, salami, mozzarella balls, cherry tomatoes, spinach, olives, and red onion.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine, ensuring all the ingredients are well-coated with the dressing.
- Taste and adjust seasoning if necessary. You can add more salt, pepper, or vinegar according to your preference.
- Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Notes
This salad is best served cold, making it a great dish for meal prep or picnic outings. You can customize this salad by adding other ingredients such as bell peppers, cucumbers, or artichoke hearts for variety. Store any leftovers in an airtight container in the refrigerator for up to 3 days.