Italian Tortellini Pasta Salad
This Italian Tortellini Pasta Salad is a perfect summer (or any time) side dish! Loaded with tortellini, tomatoes, olives, cheese, salami, artichoke hearts, and fresh basil, all tossed in a tangy parmesan garlic dressing.
Servings 10 servings
Ingredients
Tortellini:
- 1 – 350 g package of cheese tortellini
Italian Salad Dressing:
- 1/2 cup oil vegetable or canola
- 1/3 cup vinegar regular white
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 clove garlic minced
- 1/3 cup grated parmesan cheese
- 1/4 tsp ground pepper
Salad Additions:
- 1 can pitted whole black olives
- 1 - 398 mL can artichoke hearts cut into small pieces
- 1 - 200 g container mini bocconcini cheese drained
- 3/4 cup chopped dry cured salami
- 1 1/2 cups chopped cherry tomatoes or grape tomatoes sliced in half
- 1/4 cup chopped red onion
- pepperoncini peppers small
- 1/4 cup chopped fresh basil
Instructions
- Cook the tortellini pasta according to package directions. When they are done, drain then rinse them with cold water. Set aside
- While the noodles are boiling, you can make the dressing.
- Combine the oil, vinegar, dried basil, oregano, garlic, parmesan cheese and pepper.
- In a large bowl toss the cooled tortellini in the dressing.
- Then toss in the black olives, artichoke, bocconcini cheese, salami, red onion, and pepperoncini peppers. Mix well.
- Chill for at least 1 hour, more is better.
- Make sure to stir the salad well before serving it, as the dressing tends to go to the bottom of the bowl.
- Then stir in the chopped fresh basil.
- Enjoy!