📝 About This Recipe
This vibrant cold pasta salad elevates the humble tortellini into a gourmet centerpiece, bursting with the rustic flavors of the Italian countryside. Pillowy cheese-filled pasta is tossed with crisp garden vegetables, salty cured meats, and a zesty, herb-infused balsamic vinaigrette that ties everything together. Perfect for alfresco luncheons or as a sophisticated side for your next summer gathering, this dish is a masterclass in balancing textures and bright, Mediterranean acidity.
🥗 Ingredients
The Pasta Base
- 20 ounces Cheese Tortellini (fresh or refrigerated, not dried)
- 2 tablespoons Kosher Salt (for the pasta water)
The Garden & Deli Mix-ins
- 4 ounces Genoa Salami (cubed or cut into thin ribbons)
- 8 ounces Fresh Mozzarella Pearls (drained)
- 1 cup English Cucumber (quartered and sliced)
- 1.5 cups Cherry Tomatoes (halved lengthwise)
- 1/2 cup Roasted Red Peppers (drained and chopped)
- 1/2 cup Kalamata Olives (pitted and sliced)
- 1/4 cup Red Onion (finely minced)
- 1 can Artichoke Hearts (14oz, marinated, drained and quartered)
Zesty Balsamic Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/4 cup Balsamic Vinegar (aged or Modena style)
- 2 cloves Garlic (pressed or finely grated)
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1 teaspoon Dried Oregano
- 1 teaspoon Honey (to balance the acidity)
The Finishing Touches
- 1/4 cup Fresh Basil Leaves (chiffonade or torn)
- 1/4 cup Parmigiano-Reggiano (shaved)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt—the water should taste like the sea to properly season the pasta from within.
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2
Carefully drop the fresh tortellini into the boiling water. Cook according to package instructions, usually about 3-5 minutes, until they float to the surface and are 'al dente'.
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3
Immediately drain the tortellini in a colander and rinse with cold water for 30 seconds to stop the cooking process and remove excess starch. This prevents them from sticking together.
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4
Spread the cooled tortellini out on a baking sheet and drizzle with a teaspoon of olive oil. This keeps them plump and ensures they don't tear while you prep the rest of the ingredients.
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5
In a small glass jar or bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, dried oregano, honey, and a pinch of salt and pepper. Shake or whisk vigorously until the dressing is fully emulsified and thickened.
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6
In a large, wide mixing bowl, combine the halved cherry tomatoes, sliced cucumbers, red onions, roasted peppers, artichokes, and Kalamata olives.
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7
Add the cubed salami and the mozzarella pearls to the vegetable mixture. Toss gently to distribute the colors.
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8
Add the cooled tortellini to the large bowl. Pour about two-thirds of the dressing over the salad.
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9
Using a large rubber spatula, fold the ingredients together gently. You want to coat every nook and cranny of the tortellini without breaking the delicate pasta skins.
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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 vinaigrette.
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11
Just before serving, give the salad a quick toss. If the pasta has absorbed all the liquid, drizzle the remaining dressing over the top to refresh the sheen.
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12
Garnish generously with the fresh basil, shaved Parmigiano-Reggiano, and a pinch of red pepper flakes for a professional, vibrant finish.
💡 Chef's Tips
Use high-quality refrigerated tortellini rather than dried; the texture is significantly more tender and luxurious for cold salads. If prepping a day in advance, keep the dressing separate and toss only 2 hours before serving to prevent the pasta from getting too mushy. To take the bite out of the red onions, soak the minced pieces in ice water for 10 minutes, then pat dry before adding to the salad. Don't skip the Dijon mustard in the dressing; it’s the secret to a creamy, stable emulsion that won't separate on your plate. Always taste and add a final crack of black pepper and a squeeze of fresh lemon juice just before serving to brighten the flavors.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a dry Rosé to complement the acidic vinaigrette. Serve alongside grilled lemon-herb chicken skewers for a complete, high-protein summer meal. Accompany with a basket of warm, crusty ciabatta bread to soak up the leftover dressing at the bottom of the bowl. This salad travels exceptionally well, making it the perfect choice for a picnic or a potluck contribution. For a vegetarian version, simply omit the salami and add extra sun-dried tomatoes or chickpeas for texture.