Ingredients
20 oz refrigerated cheese tortellini
1 cup cherry tomatoes, halved
1 English cucumber, diced
1 red bell pepper, chopped
1/2 red onion, finely diced
4 oz hard salami, cubed or sliced
8 oz mozzarella pearls
1/2 cup sliced black olives
1/4 cup fresh parsley, chopped
3/4 cup Italian dressing (homemade or store-bought)
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano
Instructions
Step 1: Boil the tortellini in salted water according to package directions until al dente. Drain and rinse under cold water until completely cooled.
Step 2: In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, cucumber, bell pepper, red onion, salami, mozzarella pearls, and black olives.
Step 3: Pour about half of the Italian dressing over the salad and add the dried oregano. Toss gently to coat all ingredients evenly.
Step 4: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Step 5: Before serving, pour the remaining dressing over the salad, sprinkle with fresh parsley and Parmesan cheese, and give it a final toss.
Notes
Always use refrigerated tortellini for the best texture. If making 24 hours in advance, keep the dressing separate and toss just before serving to prevent the pasta from getting too soft.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg