Home Kitchen Tuscan Tortellini Pasta Salad

Summer = Pasta Salad.

The moment the weather in Michigan starts warming up, we are grilling. And A regular here nothing more than making a simple dinner of grilled chicken (steak, salmon, shrimp etc) and pairing it with some form of a salad. I don’t care if it’s a giant leafy salad, potato salad or pasta salad. I simply love the coolness the salad along side the warm and crispy char of something grilled. And this Tuscan tortellini pasta salad is one of our favorites.

Cheese filled tortellini is tossed with baby spinach, a mix of cherry and/or grape tomatoes, uncured salami toscano, mozzarella pearls, a blend of italian olives, sun-dried tomatoes, fresh basil and a tuscan blend of 3 cheese. All of which gets drizzled in a truly simple sweet balsamic vinaigrette.

It’s seriously WORTH THE POT! I think you’re going to love this one only as much as we do!

To cook this Tuscan Tortellini Pasta Salad Set out:

for the dressing:

• olive oil – Adds richness and flavor. Lends sweetness and tang.
• balsamic glaze – Use from-scratch or store-bought.
• garlic – Adds distinct punchy flavor.
• italian seasoning – Use kitchen-made or store-bought.
• kosher salt – Enhances the flavor of this dressing.
• freshly ground black pepper – This will add some subtle bite and flavor.
• red pepper flakes – Adds flavor and a subtle spicy kick.

for the salad:

• cheese filled tortellini pasta – Use fresh tortellini (not dried) for dependable results.
• baby spinach – Mild, slightly sweet and refreshing.
• cherry/grape tomatoes mix – Worth keeping the colorful pop they add to the pasta salad.
• hard salami – I use an uncured tuscano salami (from Fredrick’s of Meijer – not sponsored). Or use Genoa hard salami.
• mozzarella pearls – Or substitute with 8 ounces of fresh mozzarella diced into small cubes.
• italian olive blend – A blend of black, green and blonde olives. If your grocery store has an olive bar, check there!
• sun-dried tomatoes – Use sun-dried tomatoes that are packed in olive oil.
• basil (fresh) – Lends bright herbaceous flavor.
• tuscan 3 cheeses – A blend of shaved parmesan, asiago and romano cheeses.

Make the Vinaigrette:

In a glass jar or container with a tight-fitting lid, measure and add 1/2 cup olive oil, 1/3 cup balsamic glaze, 1 to 2 cloves grated fresh garlic, 1-1/2 teaspoons italian seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 to 1/2 teaspoon red pepper flakes (or simply omit).

Secure the lid and shake well to combine.

Cook the Tortellini:

Bring a large pot of salted water to a boil.

Add in 20 ounces of cheese filled tortellini, and cook according to package directions.

Drain and rinse with cold water.

Why Rinse Pasta with Water when Making Pasta Salad?

Doing this rinses off any of the starch clinging to the pasta, which in turn keeps the pasta from sticking together. It also halts any further cooking and cools the pasta down so you can quickly make the salad.

I only ever rinse pasta for cold salads. I believe it’s considered a culinary sin otherwise.

BUILD THE PASTA SALAD:

In a large mixing bowl, add in the cold cooked tortellini and 2 generous handfuls of baby spinach.

Next add in 2 cups cherry/grape tomato halves, 5 ounces of halved Italian olives, 7 to 8 ounces tuscan (hard) salami, 8 ounces mozzarella pearls, 1/3 heaping cup julienned sun-dried tomatoes, 3/4 cup tuscan cheese blend and 1 cup small-ish fresh basil leaves.

Give the dressing a good shake and pour half of it over the salad.

Gently toss well to combine.

Serve The Pasta Salad:

Transfer to a serving bowl or platter.

Drizzle with a little more of the balsamic dressing and/or serve it on the side for those who may want more. Garnish with more fresh basil leaves and freshly ground black pepper.

Make It A Meal By Adding Grilled Italian Chicken:

• In a bowl combine 2 teaspoons avocado oil, juice of 1/2 a lemon, 1 tablespoon Italian seasoning, 1/2 teaspoon garlic powder, a few pinches of red pepper flakes and 3/4 teaspoon of salt.
• Toss in 1 to 1-1/4 pounds thin-cut, boneless skinless chicken breasts and marinate on your counter for 30 minutes. Grill 4 to 6 minutes on both sides (depending on thickness) or until fully cooked.
• Let rest for 5 to 6 minute before slicing and/or dicing and adding it to the pasta salad.

What To Serve With Pasta Salad:

• grilled protein of choice
• asparagus
• zucchini
• grilled green onions, green beans or wild ramps.

IF MAKING IN ADVANCE:

Prep all ingredients and keep chilled in your fridge and toss together right before serving. Otherwise you risk the spinach getting soggy.

Enjoy! And if you give this Tuscan Tortellini Pasta Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!