Introduction
Mediterranean Tortellini Pasta Salad is a vibrant and delicious dish that combines the rich flavors of the Mediterranean with the convenience of tortellini. This salad is perfect for gatherings, barbecues, or as a refreshing meal on a warm day. With a medley of fresh vegetables, flavorful salami, and creamy mozzarella, this salad brings together delightful textures and tastes. Easy to prepare and satisfying, it’s a dish that everyone will love.
Ingredients
Zest from 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp. vegetable oil
1 clove garlic, minced (or use citrus zester!)
1 tsp. dijon mustard
1/4 tsp. sea salt
1/8 tsp. black pepper
20 oz. refrigerated cheese tortellini
1 cup sliced English cucumber (about half cucumber, sliced into half moons)
1 cup grape or cherry tomatoes (sliced in half)
8 oz. fresh mozzarella pearls
4 oz. thick cut salami (chopped)
1/2 cup kalamata olives (sliced in half)
1/2 cup pepperoncini (chopped)
1/4 cup fresh basil ribbons
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Yield
Serves 6-8
Instructions
In a large bowl, combine lemon zest, red wine vinegar, olive oil, vegetable oil, grated garlic, dijon mustard, and salt and pepper. Whisk until emulsified. Cook tortellini according to package instructions in salted water. Rinse with cold water and add to the bowl with dressing. Toss with dressing.
Prepare ingredients by thinly slicing cucumber, slicing tomatoes in half, slicing olives in half, roughly chopping pepperoncini if necessary, and thinly slicing basil. Add cucumber, tomatoes, mozzarella, salami, olives, and pepperoncini in a large bowl. Gently toss together and garnish with sliced basil.
Enjoy your delicious Mediterranean Tortellini Pasta Salad!
Detailed Directions and Instructions
Prepare the Dressing
In a large bowl, combine lemon zest, red wine vinegar, olive oil, vegetable oil, minced garlic, dijon mustard, sea salt, and black pepper. Whisk together until the mixture is well emulsified.
Cook the Tortellini
Cook the refrigerated cheese tortellini according to package instructions in generously salted water. Once cooked, rinse the tortellini under cold water to stop the cooking process. Add the rinsed tortellini to the bowl with the dressing and gently toss to coat.
Prepare Fresh Ingredients
Thinly slice the English cucumber into half-moon shapes. Slice the grape or cherry tomatoes in half. Slice the kalamata olives in half as well. If needed, roughly chop the pepperoncini for easier mixing. Finally, thinly slice the fresh basil.
Combine All Ingredients
In the same large bowl, add the prepared cucumber, halved tomatoes, fresh mozzarella pearls, chopped salami, halved olives, and chopped pepperoncini. Gently toss all ingredients together so they are evenly mixed.
Garnish the Salad
Top the salad with the sliced basil for a fresh touch. Serve the Mediterranean tortellini pasta salad chilled or at room temperature.
Notes
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
Feel free to substitute or add other vegetables like bell peppers or arugula, or use a different type of cheese, if desired.
Serving Suggestions
This salad pairs well with grilled meats or can be enjoyed as a stand-alone dish for a light meal or side.
Cook Techniques
Emulsification
To create a stable dressing for the pasta salad, whisk together the lemon zest, red wine vinegar, olive oil, vegetable oil, minced garlic, dijon mustard, sea salt, and black pepper until the mixture is well combined and smooth.
Cooking Tortellini
Boil the tortellini in salted water according to the package instructions. Once cooked, rinse under cold water to stop the cooking process and ensure the pasta remains firm in the salad.
Preparing Vegetables
For better texture and presentation, thinly slice the cucumber into half moons, and halve the grape or cherry tomatoes. Slice the kalamata olives and roughly chop the pepperoncini.
Tossing Ingredients
In a large bowl, combine the prepared vegetables, mozzarella pearls, chopped salami, sliced olives, and chopped pepperoncini. Gently toss all ingredients together to ensure an even mix without breaking the tortellini or cheese.
Garnishing
To enhance flavor and presentation, finish the salad by garnishing it with thin ribbons of fresh basil on top.
FAQ
Can I use homemade tortellini instead of refrigerated?
Yes, you can use homemade tortellini, but cooking times may vary. Ensure they are cooked properly before adding to the salad.
How long can I store the Mediterranean Tortellini Pasta Salad?
You can store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will intensify as it sits.
Can I make the salad ahead of time?
Yes, this salad can be made ahead of time. It actually tastes better after marinating in the dressing for a few hours or overnight.
What can I substitute for salami?
If you prefer a different protein, you can substitute the salami with prosciutto, cooked chicken, or omit it entirely for a vegetarian option.
How can I make it gluten-free?
To make this salad gluten-free, use gluten-free tortellini made from alternative flours.
Conclusion
This Mediterranean Tortellini Pasta Salad is a delightful blend of fresh flavors and textures, making it a perfect dish for any occasion. The combination of tender cheese tortellini, vibrant vegetables, and savory ingredients creates a satisfying meal that is both light and fulfilling. With its zesty dressing and colorful presentation, this salad not only pleases the palate but also adds a visual appeal to your dining table. Enjoy it as a standalone dish or as a side, and savor the taste of the Mediterranean in every bite.
More recipe suggestions and combination
Pesto Caprese Salad
Layer fresh mozzarella slices, tomatoes, and basil, drizzled with pesto for a fresh and aromatic side dish.
Tortellini with Spinach and Sun-Dried Tomatoes
Toss cooked tortellini with sautéed spinach, sun-dried tomatoes, and a sprinkle of parmesan for a warm, hearty meal.
Quinoa Tabbouleh Salad
Combine cooked quinoa with parsley, mint, tomatoes, cucumbers, and a lemon-olive oil dressing for a healthy, grain-based salad.
Greek Chickpea Salad
Mix chickpeas with cucumbers, tomatoes, red onion, feta cheese, and a lemon-oregano dressing for a protein-packed dish.
Roasted Vegetable Pasta Salad
Add roasted bell peppers, zucchini, and eggplant to pasta held together by a garlic and olive oil dressing for added depth and flavor.