Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Add the dried tortellini and cook according to package directions until al dente. This usually takes about 8-10 minutes. Be careful not to overcook; you want them to have a slight bite.1 (18-ounce) package tri-color cheese tortellini, dried
- Once the tortellini are cooked, drain them thoroughly in a colander. Immediately rinse the tortellini with cold water. This step is crucial to stop the cooking process and prevent the pasta from sticking together. Drain them well again.1 (18-ounce) package tri-color cheese tortellini, dried
- While the tortellini are cooking or cooling, prepare the dressing. In a small bowl or a jar with a tight-fitting lid, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. If using a jar, you can simply add all the ingredients and shake vigorously until well combined and emulsified.1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic, minced, 1 teaspoon dried oregano, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- In a large mixing bowl, add the drained and cooled tortellini. Add the thinly sliced salami, halved fresh mozzarella pearls, halved cherry tomatoes, halved Kalamata olives, and chopped red onion.1 (18-ounce) package tri-color cheese tortellini, dried, 1 cup thinly sliced salami, 1 (8-ounce) package fresh mozzarella pearls or balls, 1 cup cherry tomatoes, halved, 1/2 cup pitted Kalamata olives, halved, 1/2 cup chopped red onion
- Sprinkle the chopped fresh parsley and grated Parmesan cheese over the tortellini and other salad ingredients.1/4 cup chopped fresh parsley, 1/4 cup grated Parmesan cheese
- Pour the prepared dressing over the salad ingredients in the large bowl.1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic, minced, 1 teaspoon dried oregano, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- Using a large spoon or tongs, gently toss all the ingredients together. Ensure everything is evenly coated with the dressing. Be careful not to break the tortellini or the mozzarella.
- For the best flavor, cover the bowl and refrigerate the Salami Mozzarella Tortellini Pasta Salad for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Give the salad another gentle toss before serving. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This pasta salad is not ideal for freezing. If the salad seems dry after refrigeration, toss with a tablespoon or two of extra virgin olive oil or a splash of red wine vinegar.