Description
This Tuscan Tortellini Pasta Salad is a vibrant and flavorful dish incorporating cheese-filled tortellini, Tuscan-style hard salami, fresh baby spinach, cherry tomatoes, mozzarella pearls, olives, sun-dried tomatoes, and a blend of Tuscan cheeses. Tossed in a tangy balsamic vinaigrette infused with garlic, Italian seasoning, and a hint of red pepper flakes, this pasta salad delivers a perfect balance of savory, fresh, and tangy flavors ideal for a light lunch, picnic, or a side dish at dinner.
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 (mixed varieties preferred)
- 6 to 8 ounces Tuscan hard salami or hard salami of choice, sliced into thin strips
- 8 ounces mozzarella pearls
- 5 ounces blended pitted Italian olives, sliced in half
- 1/3 heaping cup thinly sliced sun-dried tomatoes packed in oil
- 3/4 cup Tuscan cheese blend (shaved Parmesan, Romano, and Asiago cheese)
- 1 cup loose small to medium fresh basil leaves
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. Seal the jar and shake vigorously until all ingredients are well combined and emulsified.
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to package directions until al dente. Once cooked, drain in a colander and rinse with cold water to stop the cooking process and cool the pasta.
- Prepare the Salad Ingredients: While the tortellini cooks, wash and halve the cherry tomatoes, slice the salami thinly, halve the pitted Italian olives, thinly slice the sun-dried tomatoes if needed, and loosely pack the basil leaves.
- Assemble the Salad: In a large mixing bowl, combine the cooked and cooled tortellini with baby spinach, halved cherry tomatoes, Italian olives, sliced salami, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves.
- Toss with Dressing: Shake the vinaigrette again and pour about half of it over the salad. Gently toss the ingredients to ensure an even coating without breaking the delicate components.
- Serve: Transfer the salad to a serving bowl or platter. Drizzle with a little more of the vinaigrette if desired or serve it on the side for guests to add more dressing to taste. Garnish with extra fresh basil leaves and freshly ground black pepper to finish.
Notes
- Nutrition Disclaimer: All information presented is intended for informational purposes only and is a general guideline. Consult a certified nutritionist for personalized advice.
- The salad can be made a few hours ahead, but add the dressing shortly before serving to maintain freshness and texture.
- For a vegetarian option, omit the salami or substitute with roasted red peppers or artichokes.
- Ensure tortellini is thoroughly cooled before mixing with greens to avoid wilting.
Nutrition
- Serving Size: 0.75 cup
- Calories: 300
- Sugar: 3 g
- Sodium: 772 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 36 mg
