Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 10 Servings
This Tuscan Tortellini Pasta Salad is my ultimate favourite salad! It has everything that I need, and I wouldn’t ask for more. Serve this salad for lunch and dinner, and I promise you that everyone is going to love it. Share this recipe with your loved ones as well. I am sure that you can do a lot to make this recipe even better. Have a wonderful day, friends. Enjoy!
Ingredients:
2 tbsp chopped pepperoncini’s
1 (6.0-ounce) can black olives, drained and halved
16 ounces cherry tomatoes, halved
1 orange bell pepper, chopped
1 English cucumber, cut into quarters and sliced
1 (20-ounce) bag cheese tortellini
8 ounces salami, chopped
8 ounces fresh mozzarella balls, cut into bite-size pieces
DRESSING
2 garlic cloves, minced
1/4 c white wine vinegar
1/2 c light tasting olive oil
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1/2 tsp dried oregano
1/4-1/2 tsp red pepper flakes, to taste
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the tortellini and cook until al dente. Drain and rinse with cold water to stop the cooking process. Place them into a large bowl.
In a mason jar, add all the ingredients for the dressing. Shake the jar until everything is well blended.
Pour 1/2 of the dressing on top of the drained pasta. Toss until well coated.
Notes:
If you are serving the salad right away, add the rest of the dressing and toss until well combined.
If you want to serve it the next day, place the salad inside the fridge to chill. Pour the rest of the dressing over and toss to combine when serving.
Make sure not to overcook the pasta.
Make sure that after draining the pasta, toss it right away with the dressing.
Ingredients
- 2 tbsp chopped pepperoncini’s
- 1 (6.0-ounce) can black olives, drained and halved
- 16 ounces cherry tomatoes, halved
- 1 orange bell pepper, chopped
- 1 English cucumber, cut into quarters and sliced
- 1 (20-ounce) bag cheese tortellini
- 8 ounces salami, chopped
- 8 ounces fresh mozzarella balls, cut into bite-size pieces
- DRESSING
- 2 garlic cloves, minced
- 1/4 c white wine vinegar
- 1/2 c light tasting olive oil
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1/2 tsp dried oregano
- 1/4-1/2 tsp red pepper flakes, to taste
Instructions
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the tortellini and cook until al dente. Drain and rinse with cold water to stop the cooking process. Place them into a large bowl.
In a mason jar, add all the ingredients for the dressing. Shake the jar until everything is well blended.
Pour 1/2 of the dressing on top of the drained pasta. Toss until well coated.
Notes:
If you are serving the salad right away, add the rest of the dressing and toss until well combined.
If you want to serve it the next day, place the salad inside the fridge to chill. Pour the rest of the dressing over and toss to combine when serving.
Make sure not to overcook the pasta.
Make sure that after draining the pasta, toss it right away with the dressing.
Notes
Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 10 Servings
