Ingredients
Scale
- 1 (9 oz) package of refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved
- 1/2 cup black olives, sliced
- 1/2 cup sliced salami or pepperoni (optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup freshly grated Parmesan cheese
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Fresh herbs like oregano or Italian seasoning
Instructions
- Cook the cheese tortellini according to package instructions. Drain and rinse with cold water to cool the pasta down quickly. Set aside.
- While the tortellini is cooling, prepare the cherry tomatoes, mozzarella, olives, and herbs. Slice the vegetables as needed.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, and Italian herbs. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooled tortellini, tomatoes, mozzarella, olives, salami, and basil. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle with freshly grated Parmesan cheese. Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
Notes
- Use fresh basil and herbs for maximum flavor.
- Add a splash of lemon juice or lemon zest for extra brightness.
- Incorporate roasted vegetables or grilled chicken for added variety.
- Prepare the salad a few hours in advance; add the dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
- Diet: Vegetarian, Gluten-Free optional with gluten-free tortellini
Nutrition
- Serving Size: 1 cup
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
