Description
This Tortellini Pasta Salad is a delightful combination of cheese tortellini, fresh mozzarella, salami, and a variety of Mediterranean flavors, all tossed in a basil pesto dressing. It’s a perfect dish for a summer picnic or a light dinner.
Ingredients
Units
Scale
Cheese Tortellini:
- 20 ounces refrigerated or frozen cheese tortellini
Pesto Dressing:
- 1 cup basil pesto
- 1/4 cup jarred pepperoncini brine
Salad:
- 1 (14-ounce) can quartered artichoke hearts, drained
- 8 ounces fresh mozzarella cheese pearls or fresh mozzarella cheese torn into bite-size pieces
- 4 ounces sliced salami, halved and then cut crosswise into 1/4-inch-wide strips
- 2 cups cherry or grape tomatoes, halved
- 1/2 cup jarred pepperoncini peppers, thinly sliced
- 1 small red onion, small diced
- 1/2 cup pitted Kalamata or black olives, sliced or halved (optional)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup finely chopped fresh parsley leaves (optional)
Instructions
- Cook Tortellini: Boil the cheese tortellini in salted water until al dente. Drain and rinse under cold water.
- Prepare Dressing: Mix basil pesto and pepperoncini brine in a large bowl.
- Combine Ingredients: Add tortellini, artichoke hearts, mozzarella, salami, tomatoes, pepperoncini peppers, red onion, and olives to the bowl. Season with salt and pepper.
- Garnish and Serve: Optionally garnish with parsley. Taste and adjust seasoning if needed.
Notes
- This salad can be made a day ahead and refrigerated.
- Leftovers should be refrigerated and seasoned before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 418
- Sugar: 2.4g
- Sodium: 1096.3mg
- Fat: 22.8g
- Saturated Fat: 8.2g
- Carbohydrates: 36.8g
- Fiber: 4.6g
- Protein: 18.2g
