Description
Salami-mozzarella tortellini pasta salad brings Italian flavors dancing across your plate with bold Mediterranean charm. Cool summer ingredients mingle deliciously, promising refreshing bites that satisfy hunger and delight senses.
Ingredients
Scale
Pasta and Protein:
- 12 ounces (340 grams) cheese-filled tortellini, cooked and cooled
- 1 cup (150 grams) salami, sliced into strips or small cubes
- 1 cup (150 grams) mozzarella pearls (or diced fresh mozzarella)
- ¼ cup (30 grams) grated Parmesan cheese
Vegetables and Herbs:
- ½ cup (75 grams) cherry tomatoes, halved
- ½ cup (75 grams) black or green olives, sliced
- ¼ cup (30 grams) red onion, thinly sliced
- ¼ cup (30 grams) fresh basil leaves, torn
Dressing:
- ¼ cup (60 milliliters) olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil and cook tortellini until they float to the surface and achieve a tender, al dente texture.
- Immediately drain the pasta in a colander and rinse thoroughly under cold running water to halt the cooking process and prevent sticking.
- Allow tortellini to cool completely, shaking off excess moisture to ensure a light, non-soggy consistency.
- Slice salami into thin, bite-sized strips that will distribute evenly throughout the pasta salad.
- Dice fresh mozzarella into small, uniform cubes to provide creamy pockets of flavor in each bite.
- Chop fresh herbs like basil and parsley to add a vibrant, aromatic element to the dish.
- In a spacious mixing bowl, gently combine the cooled tortellini, salami strips, mozzarella cubes, and chopped herbs.
- Drizzle a zesty vinaigrette or light Italian dressing over the mixture, ensuring all ingredients are lightly coated.
- Toss the pasta salad delicately to preserve the integrity of the tortellini and distribute seasonings evenly.
- Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld and develop a refreshing temperature.
- Before serving, give the salad a quick, gentle stir and adjust seasoning if needed with salt, pepper, or additional herbs.
Notes
- Opt for pre-cooked tortellini to save time and simplify meal preparation.
- Quickly shock the pasta in ice water after cooking to halt the cooking process and maintain a firm texture.
- Swap salami for turkey or plant-based salami to create a lighter or vegetarian-friendly version of the dish.
- Store the pasta salad in an airtight container in the refrigerator for up to 3 days, allowing flavors to meld and develop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg