Recipe: Italian Tortellini Salad

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 20 ounces three cheese Tortellini (ie: Buitoni)
 8 ounces uncured sliced Genoa salami, cut into thin pieces
 1 cup grape tomatoes, cut in half
 1 red bell pepper, diced
 1 zucchini, chopped into small pieces
 8 ounces mozzarella pearls, drained
 2 (2.25) ounces sliced black olives, drained
 1/4 cup chopped fresh basil
 1/4 cup chopped fresh italian basil
Italian Vinaigrette
 3/4 cup olive oil
 1/8 cup red wine vinegar
 1/8 cup white wine vinegar
 2 tbsp freshly squeezed lemon juice
 1/4 cup finely freshly grated Parmesan cheese
 1 tsp of EACH dried parsley, drained oregano, dried basil, garlic powder, onion powder
 3/4 tsp salt
 1/2 tsp EACH black pepper, paprika
 1/2-1 tsp agave or honey, or add more to taste



'--Tortellini Salad


Cook the tortellini to package directions. Drain and rinse under cold water until the pasta is cool.


Place tortellini in a large serving bowl and toss with all the other ingredients.


Toss the salad with the dressing. Season to taste with salt and pepper if desired. Serve cold or at room temperature.

Italian Vinaigrette

While the tortellini is cooking make the dressing. Add all ingredients into a mason jar, tighten the lid and shake until well combined. You can also add all ingredients to a bowl and whisk until well combined.


Store in an airtight container up to two weeks. Shake or whisk each time before use. If the oil becomes a solid in the fridge, just lettuce dressing sit out a few minutes for it to become room temperature.

Recipe: Italian Tortellini Salad

~ Marla Meridith

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