Tortellini Pasta Salad with Sun-Dried Tomatoes, Mozzarella, and Balsamic Honey Dressing Recipe
This vibrant Tortellini Pasta Salad combines cheesy tortellini with fresh vegetables, savory salami, and a tangy homemade balsamic dressing. Perfect for a quick lunch or a flavorful side dish, this salad is easy to prepare, chilled to refresh, and packed with textures and tastes that satisfy every palate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Ingredients
Salad Ingredients
- 20 oz. tortellini (frozen or refrigerated)
- 8 oz. mozzarella pearls (about 1 ½ cups)
- 7 oz. sundried tomatoes (drained, chopped, and patted dry)
- 2 cups baby spinach
- 2 cups diced bell pepper (red and green)
- 1 cup chopped salami (can substitute pepperoni)
- ½ cup finely diced red onion
- ¾ cup Kalamata olives
- ¼ cup Parmesan cheese (grated)
Dressing Ingredients
- ¾ cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the dressing: In a mini food processor or a jar with a lid, combine the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper. Blend or shake vigorously until the dressing is fully emulsified. Cover and refrigerate to let flavors meld.
- Cook the tortellini: Bring a pot of water to a boil and cook the tortellini according to package instructions, making sure not to overcook to maintain perfect texture. Drain well and transfer the warm tortellini to a large mixing bowl.
- Toss with dressing and cool: Add half a cup of the prepared dressing to the warm tortellini and gently toss using a silicone spatula to coat evenly. Allow the tortellini to cool for about 10 minutes to better absorb the dressing and flavors.
- Add salad ingredients: After cooling, add the mozzarella pearls, sundried tomatoes, baby spinach, diced bell peppers, chopped salami, red onion, Kalamata olives, and grated Parmesan cheese to the bowl. Add up to half a cup more dressing as needed, then gently toss everything together until well combined.
- Chill the salad: Cover the bowl and refrigerate the tortellini salad for 2 to 3 hours to enhance the flavor integration and serve it well chilled. If desired, drizzle any remaining dressing over the salad just before serving for extra zest.
Notes
- For best texture, avoid overcooking the tortellini to prevent sogginess in the salad.
- If preparing the salad a day ahead, keep the dressing separate until ready to serve to maintain freshness.
- You can substitute pepperoni for salami if preferred.
- Use a high-quality extra virgin olive oil and aged balsamic vinegar for a richer dressing taste.
