📝 About This Recipe
This vibrant pasta salad elevates the humble tortellini into a sophisticated side dish brimming with the bold, bright flavors of the Italian coast. Featuring cheese-stuffed pasta tossed with crisp garden vegetables, salty antipasto favorites, and a zesty homemade herb vinaigrette, it offers a delightful contrast of textures in every bite. Whether you're hosting a summer garden party or looking for a meal-prep hero, this dish is a crowd-pleasing celebration of fresh ingredients and effortless elegance.
🥗 Ingredients
Pasta Base
- 20 ounces Cheese Tortellini (fresh or refrigerated preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
Antipasto Mix-ins
- 1 English Cucumber (quartered and sliced into half-moons)
- 1.5 cups Cherry Tomatoes (halved lengthwise)
- 1/4 cup Red Onion (very finely diced)
- 1/2 cup Kalamata Olives (pitted and sliced)
- 6 ounces Marinated Artichoke Hearts (drained and roughly chopped)
- 4 ounces Hard Salami (cubed or sliced into ribbons)
- 8 ounces Fresh Mozzarella Pearls (drained)
- 1/4 cup Fresh Parsley (finely chopped)
Zesty Herb Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/4 cup Red Wine Vinegar
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Oregano
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1/2 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil and add the 2 tablespoons of kosher salt. It should taste like the sea.
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2
Add the tortellini to the boiling water and cook according to package instructions, but aim for 'al dente'—usually 2-3 minutes for fresh pasta. Do not overcook, or they will fall apart in the salad.
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3
Drain the tortellini immediately and rinse under cold running water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
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4
Drizzle the cooked tortellini with one tablespoon of olive oil and toss gently to prevent the pasta from sticking together while you prep the remaining ingredients.
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5
In a small jar or medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, and black pepper until the dressing is fully emulsified and thickened.
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6
Prepare your vegetables: slice the cherry tomatoes, quarter the cucumbers, and chop the artichoke hearts and salami into bite-sized pieces.
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7
Add the tomatoes, cucumbers, red onion, olives, artichoke hearts, and salami to the bowl with the tortellini.
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8
Gently fold in the fresh mozzarella pearls and the chopped parsley using a large silicone spatula to avoid breaking the delicate pasta.
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9
Pour about 3/4 of the vinaigrette over the salad and toss thoroughly until every nook and cranny of the tortellini is coated.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the pasta to absorb the flavors of the dressing.
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11
Just before serving, give the salad one last toss. If the pasta has absorbed all the liquid, add the remaining 1/4 of the dressing to refresh the shine and moisture.
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12
Taste and add a final pinch of salt or a squeeze of fresh lemon juice if you desire extra brightness before presenting.
💡 Chef's Tips
Always cook the tortellini 1 minute less than the package suggests; the acidity in the dressing will continue to 'cook' and soften the pasta as it marinates. If using frozen tortellini, ensure they are fully thawed or increase the boiling time slightly to ensure the centers are tender. For a vegetarian version, swap the salami for sun-dried tomatoes or chickpeas to maintain that savory, chewy texture. To keep the colors vibrant, add the fresh herbs (parsley or basil) just before serving rather than during the marinating stage. If the red onion is too sharp for your taste, soak the diced pieces in cold water for 10 minutes then drain before adding to the salad.
🍽️ Serving Suggestions
Pair this salad with grilled lemon-herb chicken skewers for a complete, protein-rich summer meal. Serve alongside a chilled glass of crisp Pinot Grigio or a dry Rosé to complement the acidic vinaigrette. This makes an excellent accompaniment to a classic Italian sub or a warm focaccia bread service. For a picnic, serve in individual mason jars with the dressing at the bottom and the tortellini at the top to keep everything fresh. Top with a handful of toasted pine nuts or a sprinkle of shaved Parmesan right before serving for added crunch and saltiness.