Description
A refreshing and hearty vegetarian antipasto tortellini pasta salad, perfect for summer gatherings or meal prep.
Ingredients
Scale
- 500 grams Dried Tortellini pasta
- 2 cups Salami, sliced
- 2 cups Cherry Tomatoes, cut in half
- 2 cups Cucumber, diced
- 1 cup Bell Peppers, diced (optional)
- 1 cup Black Olives, sliced
- 2 cups Fresh Mozzarella, cut into bite-sized pieces
- 3/4 cup Olive Oil
- 3 tablespoons Red Wine Vinegar
- 11/2 teaspoon Dry Oregano
- 11/2 teaspoon Dry Basil
- 1 tablespoon Brown Sugar
- 1 tablespoon Salt
- 1/2 cup Parmesan, grated
Instructions
- Cook Pasta Al Dente: Start by boiling water in a large pot and adding the tortellini. Cook until they are just tender and firm to the bite, which is indicated when they float to the surface. This will take about 10 minutes. Be mindful not to overcook them.
- Rinse & Cool Pasta: After draining the tortellini, rinse them under cold water in a colander to stop the cooking process and prevent them from sticking together. This step helps maintain a pleasant chewiness.
- Mix Dressing in a Bowl: In a mixing bowl, whisk together the olive oil, red wine vinegar, dry oregano, dry basil, brown sugar, and salt until it is well blended and fragrant. Taste the dressing to make sure it has the desired flavor.
- Add Ingredients to Pasta: In the same mixing bowl, toss in your chopped cherry tomatoes, black olives, diced cucumber, bell peppers (if using), and the fresh mozzarella. Use the rinsed and cooled tortellini as well.
- Toss Salad Gently: Gently toss the salad until all the ingredients are evenly coated in the dressing, being careful not to break the tortellini.
- Chill Before Serving: Let the salad sit in the fridge for about 15 minutes to allow the flavors to blend together and serve chilled.
Notes
- Storage Tips: The pasta salad stays well in the refrigerator for up to 2 days in an airtight container. Make sure it is well sealed to keep the ingredients fresh.
- Expert Tips: Make sure to cook the tortellini al dente and rinse them immediately after cooking to avoid mushiness. When preparing ahead of time, season generously to prevent blandness after refrigeration. Ensure the tortellini is completely cooled before mixing in the fresh vegetables to keep them crisp.
- Reheating Instructions: This salad is meant to be served cold and should not be reheated.
- Serving Suggestions: Serve alongside grilled meats at a barbecue or pack in lunch boxes for picnics or school lunches. Garnish with fresh basil for added flavor if desired.
- Recipe Variations: You can add Italian seasoning for more flavor, incorporate roasted veggies for a smoky taste, or substitute salami with chickpeas for a vegetarian protein boost.
- Ingredient Notes: When selecting tortellini, choose dried varieties for the best texture. Look for fresh mozzarella that is high in quality for the best taste. Adjust the quantity of olives and vegetables based on personal preference.
Nutrition
- Serving Size: 1 Portion
- Calories: 2832
- Sugar: 25g
- Sodium: 10455mg
- Fat: 197g
- Saturated Fat: 56g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 171g
- Fiber: 20g
- Protein: 99g
- Cholesterol: 352mg