Cheesy Tortellini Pasta Salad - Make Ahead Meal Idea
With spring and summer picnics on the horizon, I am looking for make ahead meal ideas that I can take with us on the go. I have a few tried and true ones my family knows and loves, but I want to freshen up our menu this season and add some new favorites to our rotation. I went to Pinterest to look for a good recipe, and this one for Cheesy Tortellini Pasta Salad came up. I have made it and all the claims about this recipe are true- it IS delicious. And, it gets better as it sits in the fridge over time, so I can work ahead and be ready to go on short notice. Made with tortellini and salami, this dish feels hearty and fills up a crowd. It could be served as a side dish or as the main entree.
Italian Tortellini Pasta Salad
Italian Tortellini Pasta Salad - A delicious side dish, hearty enough for an easy dinner! Loaded with tortellini, salami, fresh mozzarella, & veggies.
Yield: 10
Serving size: 5
Calories per serving: 1,139
Ingredients:
Serving size: 5
Calories per serving: 1,139
12 ounces uncooked cheese tortellini
1 english cucumber, sliced into 1/2-inch rounds, then quartered
1 pint cherry tomatoes, cut in half
14 ounces can of 5-7 count artichoke hearts, quartered
8 ounces fresh mozzarella cheese pearls
1 pound genoa salami, cut into 1/2 inch cubes
1/2 cup whole pitted kalamata olives
1/2 cup jarred sliced golden pepperoncini, drained
1/2 cup red onions, chopped
1/3 cup fresh parsley, chopped
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar
3 tablespoons grated parmesan
4 cloves minced garlic
2 teaspoons onion powder
1 tablespoon Italian seasoning
1 teaspoon salt and pepper
Directions:
Add all the ingredients for the dressing into a mason jar or small bowl and mix together well, then set aside.
Cook the pasta to al dente according to the package instructions (add in a few tablespoons of salt to the water for more flavor). While the pasta is cooking, start preparing the other ingredients. Drain the pasta once cooked, and allow it to cool while you finish prepping the other ingredients.
Add the cucumber, tomatoes, salami, olives, pepperoncini, artichoke hearts, onions, mozzarella cheese, chopped parsley, and pasta to a large mixing bowl.
Then toss all the ingredients together and gently fold in the Italian dressing.
Allow it to sit for 3-4 hours before serving, or even better make it a day in advance and store in refrigerator until serving. That way the pasta and veggies have time to soak up all the delicious flavor from the dressing.
Source: tasteandsee.com
Cook the pasta to al dente according to the package instructions (add in a few tablespoons of salt to the water for more flavor). While the pasta is cooking, start preparing the other ingredients. Drain the pasta once cooked, and allow it to cool while you finish prepping the other ingredients.
Add the cucumber, tomatoes, salami, olives, pepperoncini, artichoke hearts, onions, mozzarella cheese, chopped parsley, and pasta to a large mixing bowl.
Then toss all the ingredients together and gently fold in the Italian dressing.
Allow it to sit for 3-4 hours before serving, or even better make it a day in advance and store in refrigerator until serving. That way the pasta and veggies have time to soak up all the delicious flavor from the dressing.
Source: tasteandsee.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
What I love about cooking is that everything is flexible. Make do with what you have, substitute ingredients based on preference or cost- do what works for you! In baking I am a fan of following the recipe but with something like this, I’d encourage you to take the reins and include what tastes good to you!
For the dressing, combine ingredients in a mason jar and shake well until mixed!
While cooking the tortellini to al dente, start chopping and prepping the other ingredients. Add the cucumber, tomatoes, salami, olives, pepperoncini, artichoke hearts, onions, mozzarella cheese, chopped parsley, and pasta to a large mixing bowl. Once the pasta is cool, add to the bowl as well. Toss it with the Italian dressing. Don’t forget to let it sit for at least 3-4 hours before serving. This will give the pasta and veggies time to soak in all the flavor from the dressing.
Sources:
- https://tasteandsee.com/italian-tortellini-pasta-salad/
Stefanie Hathaway
Monthly Newsletter Contributor since 2016
Email the author! stefanie@dvo.com
