Tortellini Pasta Salad
A colorful, protein-rich tortellini pasta salad offers bold flavors, perfect as a main dish for warm weather.
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Instructions
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Start boiling salted water for 20 ounces of cheese tortellini, then cook according to package directions and rinse with cold water.
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In a large bowl, combine the cooked tortellini with 2 cups halved grape tomatoes, 6-8 ounces salami or ham, 1 cup diced cucumber, 1 cup coarsely chopped fresh spinach, 1/2 cup thinly sliced red onion, 1/2 cup sliced or halved black olives, and 4-6 ounces mozzarella cheese.
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Fold ingredients together, season with 1/4 teaspoon black pepper and a dash of kosher salt, adding 1/2 cup pepperoncini and basil if desired.
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For the dressing, combine 1 1/2 cups Italian salad dressing, 3 tablespoons Parmesan cheese, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder in a jar or bowl, then whisk thoroughly.
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Pour the dressing over the salad, toss gently, and refrigerate for at least 1 hour before serving; toss again and garnish if desired.