Tuscan Tortellini Pasta Salad Recipe

I absolutely love sharing this Tuscan Tortellini Pasta Salad Recipe with friends because it s got that perfect blend of comfort and freshness that really satisfies. Whether you’re packing a picnic, bringing a dish to a potluck, or just looking for an easy weeknight meal, this salad hits all the right notes with its cheesy tortellini, savory salami, and vibrant veggies.

The best part? It comes together in under 30 minutes, but it tastes like you spent all day in the kitchen crafting something special. I find that the Tuscan Tortellini Pasta Salad Recipe is a total crowd-pleaser, especially when you drizzle on that homemade balsamic vinaigrette – it s like a flavor explosion that keeps everyone going back for more!

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Ingredients You’ll Need

Each ingredient in this Tuscan Tortellini Pasta Salad Recipe was chosen to create a balance of textures and bold, savory flavors. When you pick ingredients like good-quality cheese-filled tortellini and a mix of Italian olives, you’ll notice a real difference.

• Cheese-filled Tortellini: Look for fresh or refrigerated tortellini with flavorful cheese fillings for the creamiest bite.
• Baby Spinach: Adds a tender leafy contrast that won t overpower the other ingredients.
• Cherry Tomatoes: I like using a variety of colors for visual appeal and a sweet punch.
• Tuscan Hard Salami: Thin strips bring a salty, meaty element – sub in your favorite hard salami if needed.
• Mozzarella Pearls: These little cheese balls give creamy bursts throughout the salad.
• Italian Olives: Pick a blend you enjoy; olives add a briny depth that lifts the whole dish.
• Sun-Dried Tomatoes Packed in Oil: Their rich, concentrated flavor is essential here for that authentic Tuscan vibe.
• Tuscan Cheese Blend: Shaved mixes of parmesan, Romano, and Asiago add complexity – I always keep some on hand.
• Fresh Basil Leaves: Adds a fresh herby lift and beautiful color.
• Olive Oil and Balsamic Glaze: The base of the dressing – I prefer high-quality extra virgin olive oil and balsamic glaze for balance and depth.
• Garlic, Italian Seasoning, and Spices: These simple additions make a huge difference in flavor layering.

Variations

This Tuscan Tortellini Pasta Salad Recipe loves to be personalized-you can switch things up based on what s in your fridge or your dietary preferences. I often tweak it depending on the season or who I m feeding.

• Vegetarian Version: Simply omit the salami and add more veggies like roasted red peppers or artichoke hearts for extra flavor.
• Spicy Kick: I once added a pinch of crushed red pepper flakes into the salad itself for a subtle heat that my family adored.
• Gluten-Free: Use gluten-free tortellini options-just be sure to cook them gently so they don t break apart.
• Seasonal Twist: Swap fresh tomatoes with roasted cherry tomatoes or sun-dried tomato pesto in cooler months to keep it fresh year-round.

How to Make Tuscan Tortellini Pasta Salad Recipe

Step 1: Whip Up the Balsamic Vinaigrette

Start by adding olive oil, balsamic glaze, grated garlic, Italian seasoning, kosher salt, freshly ground black pepper, and red pepper flakes into a glass jar or container with a tight lid. Secure the lid and give it a good shake until everything is combined and emulsified. This dressing is the soul of the salad, so taste and adjust seasoning if you like it a bit tangier or spicier before moving on.

Step 2: Cook the Tortellini Just Right

While your water is coming to a rolling boil, prep the rest of your ingredients to keep things moving smoothly. When the water boils, toss in your cheese-filled tortellini and cook according to the package instructions-usually around 7 to 9 minutes. The key here is not to overcook; you want them tender but still holding their shape so your salad doesn t turn mushy. Once cooked, drain and rinse the tortellini under cold water to stop cooking and cool them down nicely.

Step 3: Combine All Ingredients Gently

In a large mixing bowl, layer your cooked tortellini with baby spinach, halved cherry tomatoes, olives, salami strips, mozzarella pearls, sun-dried tomatoes, the Tuscan cheese blend, and fresh basil leaves. Pour half of your prepared dressing over the salad, then gently toss everything together with care-remember, you want to keep those beautiful cheese pearls intact. Taste it, then add more dressing if you wish. Finally, transfer to a beautiful serving bowl or platter, garnish with extra basil and a sprinkle of freshly ground pepper.

How to Serve Tuscan Tortellini Pasta Salad Recipe

Garnishes

I love topping my Tuscan Tortellini Pasta Salad Recipe with extra fresh basil leaves and a sprinkle of freshly cracked black pepper to finish. Sometimes I add a few shavings of parmesan cheese right before serving for an elegant touch. If I m feeling fancy, a drizzle of high-quality extra virgin olive oil on top never hurts.

Side Dishes

This salad holds its own as a main dish, but I like pairing it with crusty garlic bread or a light green salad for a complete Italian-inspired meal. On a warm day, it also goes beautifully with grilled chicken or fish for a balanced feast.

Creative Ways to Present

For gatherings, I like to serve this pasta salad in clear glass bowls to show off all the vibrant colors. Another fun twist is to spoon it into hollowed-out mini bell peppers for individual salad cups – perfect for parties! You can even layer it in mason jars for easy grab-and-go lunches or gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover Tuscan Tortellini Pasta Salad Recipe in an airtight container in the fridge. It actually tastes better the next day as the flavors get to mingle, but you might want to freshen it up with a little extra balsamic glaze or olive oil before serving again.

Freezing

I’ve found that freezing this pasta salad isn t ideal because the fresh ingredients like mozzarella, spinach, and tomatoes lose their texture upon thawing. I recommend enjoying it fresh or refrigerated for up to 3 days instead.

Reheating

If you want to gently warm it, I usually separate out the tortellini and heat them quickly in a microwave or skillet, then toss back with the fresh ingredients and dressing cold, preserving that refreshing salad vibe.

FAQs

Final Thoughts

This Tuscan Tortellini Pasta Salad Recipe is one of my go-to dishes when I want something fast, flavorful, and crowd-friendly. It s easy to make, forgiving when it comes to substitutions, and leaves everyone at the table feeling happy and satisfied. I really hope you give it a try soon – it s the kind of recipe that feels like a warm hug in pasta form, perfect for any day you want a little Tuscany in your kitchen.

Tuscan Tortellini Pasta Salad Recipe

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• Author: Bertha
• Prep Time: 14 mins
• Cook Time: 10 mins
• Total Time: 24 mins
• Yield: 6 servings
• Category: Salad
• Method: Boiling
• Cuisine: Italian

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Description

This Tuscan Tortellini Pasta Salad is a vibrant and flavorful dish that combines cheese-filled tortellini with fresh baby spinach, cherry tomatoes, Italian olives, salami, mozzarella pearls, sun-dried tomatoes, and a blend of Tuscan cheeses. Tossed in a homemade balsamic vinaigrette infused with garlic and Italian seasoning, this pasta salad offers a perfect balance of savory, tangy, and slightly spicy flavors. Ideal for a quick lunch, light dinner, or a gorgeous side dish at gatherings, it showcases classic Italian ingredients with a fresh and colorful presentation.

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Ingredients

Units USM Scale 1x2x3x

For the Dressing:

• 1/2 cup olive oil
• 1/3 cup balsamic glaze
• 2 small cloves garlic, grated
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, more or less to taste

For the Pasta Salad:

• 20 ounces cheese-filled tortellini
• 2 (generous) handfuls baby spinach
• 2 cups cherry tomato halves (a mix of tomatoes recommended)
• 6 to 8 ounces Tuscan hard salami, sliced into thin strips
• 8 ounces mozzarella pearls
• 5 ounces blend of pitted Italian olives, sliced in half
• 1/3 cup thinly sliced sun-dried tomatoes packed in oil (heaping)
• 3/4 cup Tuscan cheese blend (shaved parmesan, Romano, and Asiago cheese)
• 1 cup small to medium basil leaves, loosely packed

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Instructions

1. Make the Vinaigrette: In a glass jar or container with a tight-fitting lid, combine olive oil, balsamic glaze, grated garlic, Italian seasoning, kosher salt, freshly ground black pepper, and red pepper flakes to taste. Secure the lid tightly and shake vigorously until all ingredients are well combined and emulsified into a smooth dressing.
2. Cook the Tortellini: While preparing other ingredients, bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to the package directions, typically about 7-10 minutes, until al dente. Drain the tortellini in a colander and rinse thoroughly with cold water to stop the cooking process and cool them down. Let drain completely.
3. Prepare the Salad Ingredients: In a large mixing bowl, combine the cooled tortellini, baby spinach, cherry tomato halves, sliced Italian olives, thinly sliced salami, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves. Ensure all ingredients are evenly distributed for balanced flavor.
4. Toss with Dressing: Give the vinaigrette a good shake and pour about half of it over the pasta salad. Gently toss everything together with care to coat all ingredients evenly without bruising the spinach and basil.
5. Serve and Garnish: Transfer the salad to a serving bowl or platter. Drizzle with a little more balsamic dressing on top or serve the remaining dressing on the side for guests who want extra flavor. Garnish with additional fresh basil leaves and freshly ground black pepper to enhance aroma and presentation.

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Notes

• You can prepare the vinaigrette in advance and store it in the refrigerator for up to a week.
• Be sure to rinse tortellini with cold water after cooking to prevent the salad from becoming mushy and to cool it quickly.
• Adjust the amount of red pepper flakes in the dressing to control the heat level to your preference.
• If you prefer a vegetarian option, simply omit the salami and add extra olives or artichoke hearts.
• Use a mixture of colorful cherry tomatoes for a more visually appealing salad.
• Tuscan cheese blend can be substituted with grated parmesan if unavailable.

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Nutrition

• Serving Size: 1 cup
• Calories: 380
• Sugar: 5g
• Sodium: 720mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 40mg