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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
