Cold Tortellini Pasta Salad
A vibrant, crowd-pleasing cold tortellini pasta salad tossed with fresh mozzarella, crunchy vegetables, savory salami, and a zesty pesto-infused Italian vinaigrette. Perfect for summer cookouts and easy make-ahead lunches.
Servings 8 servings
Calories 380kcal
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
Ingredients
Pasta & Proteins
- 20 oz Refrigerated cheese tortellini
- 8 oz Fresh mozzarella pearls ciliegine or bocconcini
- 4 oz Genoa salami diced
Fresh Vegetables
- 1 pint Cherry tomatoes halved
- 0.5 Red onion diced
- 2 Persian cucumbers sliced
- 1 Bell peppers sliced
- 14 oz Canned artichoke hearts in water or oil, chopped
- 0.25 cup Pepperoncinis chopped
Dressing
- 0.5 cup Italian vinaigrette
- 2 tbsp Basil pesto
- 1 tbsp Red wine vinegar
- 2 tbsp Extra virgin olive oil
- 1 tsp Italian seasoning
Instructions
- Bring a large pot of salted water to a boil.
- Add the refrigerated cheese tortellini and cook for 2–3 minutes until al dente, taking care not to overcook.
- Drain the pasta immediately in a colander and rinse thoroughly with cold water to stop the cooking process.
- In a large mixing bowl, whisk together the Italian vinaigrette, basil pesto, red wine vinegar, olive oil, and Italian seasoning to create the dressing base.
- Prep the remaining ingredients by halving the cherry tomatoes, slicing the cucumbers and bell peppers, and dicing the red onion and Genoa salami.
- Add the cooled tortellini, mozzarella pearls, prepared vegetables, salami, artichoke hearts, and pepperoncinis to the bowl with the dressing.
- Toss all ingredients together until the pasta and vegetables are evenly coated.
- Cover and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld and the pasta to absorb the dressing before serving.
Notes
Nutritional Information :
Calories: 380 | Protein: 12g | Carbohydrates: 35g | Fat: 22g | Sodium: 850mg