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Tortellini Pasta Salad
nibbleboard.com/recipes/tortellini-pasta-salad
Ingredients
Ingredients
- 20 oz cheese tortellini (frozen or refrigerated)
- 8 oz mozzarella pearls (about 1½ cups)
- 2 cups baby spinach
- 2 cups diced bell pepper (mix of red and green)
- ½ cup finely diced red onion
- ¾ cup kalamata olives
- ¼ cup grated Parmesan cheese
Honey Balsamic Dressing
- ¾ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until emulsified, about 30 seconds. Refrigerate while you prep everything else.
- Bring a large pot of salted water to a boil. Cook tortellini according to package instructions — do not overcook. Drain and transfer to a large mixing bowl.
- Add about ½ cup of the dressing to the warm tortellini. Gently toss with a silicone spatula to coat evenly. Let cool for 10 minutes so the pasta absorbs the dressing.
- Add the mozzarella pearls, sundried tomatoes, baby spinach, diced bell peppers, salami, red onion, kalamata olives, and Parmesan to the bowl.
- Drizzle with another ½ cup of dressing and toss gently until everything is well combined.
- Cover and refrigerate for at least 2-3 hours to let the flavors meld.
- Toss with remaining dressing just before serving if the salad looks dry. Taste and adjust salt and pepper as needed.
Nutrition per Serving
489Calories
18gProtein
40gCarbs
29gFat
Chef Tips
- Toss the dressing with warm tortellini — they absorb way more flavor than cold pasta ever will.
- Pat the sundried tomatoes dry with paper towels so they don't make the salad oily or soggy.
- Swap salami for pepperoni or skip the meat entirely for a vegetarian version — it's just as good.
- Make this a day ahead and store it covered in the fridge. Add a splash of olive oil and a squeeze of balsamic before serving to refresh the dressing.
- Use frozen tortellini if you can't find refrigerated — just add an extra minute to the boiling time.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir in a drizzle of olive oil before serving leftovers to refresh the texture.