Summer Tortellini Salad
This quick and easy Summer Tortellini Salad is a crowd-pleaser cold pasta salad perfect for bbqs, parties, potlucks, and picnics! It's drizzled with Homemade Italian Dressing and ready in just 15 minutes!
Ingredients
For the Tortellini Salad
- 1 20 oz package (566 g) refrigerated Tortellini (I used ricotta and spinach Tortellini but any flavor works)
- 1 pint (473 g) cherry tomatoes halved
- 8 oz (225 g) fresh mozzarella ciliegine
- 2-3 cups arugula
- 1/2 red onion chopped
For the Homemade Italian Dressing
- 3/4 cup (180 ml) high-quality extra-virgin olive oil
- 1/4 cup (57 ml) red wine vinegar
- 1/4 cup (57 g) freshly grated Parmesan or Pecorino cheese omit salt from the dressing if using Pecorino
- 1 tsp garlic powder do not use fresh garlic unless you plan on finishing the salad the same day
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp sugar or more to taste
- 1/4 tsp salt or more to taste
Instructions
- Make the Italian dressing. Simply add all the Italian dressing ingredients to a jar and shake until combined. Pop in the refrigerator and chill until ready to use.
- Cook the Tortellini in salted water according to package instructions. Drain when al dente and immediately rinse with cold water to stop it from overcooking. Add the Tortellini to a large bowl serving bowl, and toss with half of your prepared dressing. Add in the cherry tomatoes, mozzarella, arugula, and red onion, and toss.
- If serving immediately: toss with desired amount of the remaining dressing and serve.
- If chilling: cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or until you're ready to serve. When ready, remove from the refrigerator and toss with the remaining dressing and serve!
Notes
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