Ingredients: |
Ingredients: 20 ounces cheese tortellini (tri-color or plain)
2 cups grape tomatoes (halved)
6 to 8 ounces salami or ham (diced)
1 cup cucumber (diced)
1 cup spinach (fresh, coarsely chopped)
1/2 cup red onion (thinly sliced)
1/2 cup black olives (or more, sliced or halved)
4 to 6 ounces mozzarella cheese (pearls, balls, shreds, or cubes)
1/4 teaspoon black pepper (or to taste)
1 dash kosher salt (or to taste)
2 to 3 tablespoons chopped basil
1/2 cup pepperoncini (or 8 to 10 peppers
For the Dressing:
1 1/2 cups Italian salad dressing
3 tablespoons Parmesan cheese (freshly grated)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
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Directions: |
Directions:Gather the salad ingredients.
Cook the tortellini in salted water following the package directions. Transfer the pasta to a colander and rinse with cold water to stop any carryover cooking. drain and rinse the tortellini
In a large bowl, combine the tortellini, grape tomatoes, salami or ham, cucumber, spinach, red onion, black olives, and mozzarella cheese. If desired, add pepperoncini and basil. Gently fold the ingredients together, then season to taste with salt and pepper. Refrigerate the salad until about an hour before you plan to serve it.
Combine the salad dressing, Parmesan cheese, garlic powder, and onion powder in a large screw-top jar, cruet, or bowl. Shake or whisk to combine the ingredients thoroughly.
Pour the dressing over the salad and gently toss to combine.
Refrigerate the salad for at least 1 hour before serving. Toss again, then add any garnishes if desired. Enjoy!
How should pasta be cooked for a pasta salad?
For pasta salad, the pasta should be fully cooked, or slightly over. Chilling will firm it up to the perfect texture. |
This recipe for Tortillini Salad is from