Description
This Tortellini Pasta Salad is a flavorful and satisfying dish that combines cheese tortellini with basil pesto, artichoke hearts, mozzarella, salami, tomatoes, and more. Perfect for a quick meal or a potluck gathering!
Ingredients
Units
Scale
Tortellini Salad:
- 20 ounces refrigerated or frozen cheese tortellini
- 1 cup basil pesto
- 1/4 cup jarred pepperoncini brine
- 1 (14-ounce) can quartered artichoke hearts, drained
- 8 ounces fresh mozzarella cheese pearls or fresh mozzarella cheese torn into bite-size pieces
- 4 ounces sliced salami, halved and then cut crosswise into 1/4-inch-wide strips (about 1 1/4 cups)
- 2 cups cherry or grape tomatoes, halved
- 1/2 cup jarred pepperoncini peppers, thinly sliced
- 1 small red onion, small diced (about 2/3 cup)
- 1/2 cup pitted Kalamata or black olives, sliced or halved (optional)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup finely chopped fresh parsley leaves (optional)
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Add cheese tortellini and cook according to package directions until al dente. Drain and rinse under cold water.
- Prepare Salad: In a large bowl, mix basil pesto and pepperoncini brine. Add the cooked tortellini, artichoke hearts, mozzarella, salami, tomatoes, pepperoncini peppers, red onion, and olives if using. Season with salt and pepper. Garnish with parsley if desired.
Notes
- Make ahead: This salad can be prepared up to 1 day in advance. Toss with half of the dressing, refrigerate, and add the remaining dressing just before serving.
- Storage: Leftovers can be refrigerated for up to 3 days. Adjust seasoning before serving.
Nutrition
- Calories: 418
- Sugar: 2.4 g
- Sodium: 1096.3 mg
- Fat: 22.8 g
- Saturated Fat: 8.2 g
- Carbohydrates: 36.8 g
- Fiber: 4.6 g
- Protein: 18.2 g
