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A large bowl of pesto tortellini salad with mozzarella pearls, tomatoes, artichoke hearts, and beef salami on a stone countertop.
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Tortellini Salad

This vibrant Tortellini Salad combines tender cheese tortellini, fresh vegetables, mozzarella pearls, and savory beef salami, all tossed in a zesty pesto vinaigrette for a refreshing make-ahead side dish.
Course Salad, Side Dish
Cuisine American, Italian-Inspired
Keyword cheese tortellini salad, cold tortellini salad, tortellini salad
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 20 minutes
Servings 8 servings
Calories 415kcal
Author C. Sophie

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk

Ingredients

Salad Base

  • 1 pound fresh or refrigerated cheese tortellini
  • 8 oz mozzarella pearls or bocconcini
  • 1 pint cherry or grape tomatoes halved
  • 1 can (14 oz) artichoke hearts drained and chopped
  • 0.5 small red onion thinly sliced
  • 4 oz beef salami or turkey salami diced
  • 0.5 cup fresh basil leaves torn

Dressing

  • 0.5 cup prepared basil pesto
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or white grape juice
  • Salt and black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil and cook the tortellini for 1-2 minutes less than the package instructions to achieve a firm, al dente texture.
  • Drain the tortellini immediately and rinse under cold running water to stop the cooking process and prevent the pasta from sticking.
  • In a large mixing bowl, whisk together the pesto, olive oil, apple cider vinegar, and honey (or grape juice) to create an emulsified dressing.
  • Add the cooled tortellini, mozzarella pearls, halved tomatoes, chopped artichoke hearts, sliced red onion, and diced beef or turkey salami to the bowl.
  • Gently toss all ingredients until they are thoroughly and evenly coated with the dressing.
  • Season with salt and black pepper to taste, then fold in the fresh torn basil leaves.
  • Cover and refrigerate the salad for at least 30 to 60 minutes before serving to allow the flavors to meld and the pasta to marinate.

Notes

Informations nutritionnelles :
Calories : 415 kcal | Protéines : 18 g | Glucides : 37 g | Lipides : 23 g | Fibres : 4 g
 
Conseil : Si la salade semble un peu sèche le lendemain après avoir reposé au réfrigérateur, ajoutez simplement un filet d'huile d'olive ou une petite cuillère de pesto et mélangez délicatement avant de servir.