Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 10 Servings
This is a very pretty pasta salad with a pop of colours that is bursting with amazing flavours! You can easily make this salad ahead for a stress-free and time-saver dish that is great for potlucks and entertaining. Throw this together in under twenty-five minutes and serve this with your favourite course for a satisfying weeknight dinner that I am very sure everybody will love and enjoy!
Summer is just around the corner, and it is one of my favourite seasons! We get to go out a lot, do backyard barbecues, and potlucks. This Tuscan Tortellini Pasta Salad is a must and the perfect side for just about anything!
Ingredients
1 orange bell pepper, chopped
2 tablespoons chopped pepperoncini’s
1 (20-oz.) bag cheese tortellini
16 oz. cherry tomatoes halved
8 oz. salami, chopped
1 English cucumber, cut into quarters and sliced
8 oz. fresh mozzarella balls, cut into bite-size pieces
1 (6.0-oz.) can black olives, drained and halved
DRESSING:
1/2 cup light tasting olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/4-1/2 teaspoon red pepper flakes, to taste
1/4 cup white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
HOW TO MAKE TUSCAN TORTELLINI PASTA SALAD
Step 1: Fill a large pot with water and let it boil over high heat. Once the water is boiling, add the tortellini to the pot and cook until al dente. Drain when done and rinse under cold water. Transfer the tortellini to a large bowl.
Step 2: Add the dressing ingredients to a mason jar. Put the lid on and shake the jar until everything is combined.
Step 3: Over the drained pasta, pour half of the dressing. Toss to coat the pasta.
Notes:
Add the rest of the dressing to the pasta if serving right away and toss to coat.
If serving the next day, chill the salad in the fridge. To serve, pour the remaining dressing on the salad, toss, and serve.
Ingredients
- 1 orange bell pepper, chopped
- 2 tablespoons chopped pepperoncini’s
- 1 (20-oz.) bag cheese tortellini
- 16 oz. cherry tomatoes halved
- 8 oz. salami, chopped
- 1 English cucumber, cut into quarters and sliced
- 8 oz. fresh mozzarella balls, cut into bite-size pieces
- 1 (6.0-oz.) can black olives, drained and halved
- DRESSING:
- 1/2 cup light tasting olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/4-1/2 teaspoon red pepper flakes, to taste
- 1/4 cup white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
Step 1: Fill a large pot with water and let it boil over high heat. Once the water is boiling, add the tortellini to the pot and cook until al dente. Drain when done and rinse under cold water. Transfer the tortellini to a large bowl.
Step 2: Add the dressing ingredients to a mason jar. Put the lid on and shake the jar until everything is combined.
Step 3: Over the drained pasta, pour half of the dressing. Toss to coat the pasta.
Notes
Add the rest of the dressing to the pasta if serving right away and toss to coat. If serving the next day, chill the salad in the fridge. To serve, pour the remaining dressing on the salad, toss, and serve.
