FARGO 鈥� Pasta salads are a popular summer side dish in our home, and this Balsamic Tortellini Pasta Salad is hearty, healthy and packed with flavor. This salad comes together quickly and is the perfect dish for summer picnics, barbecues and other large gatherings.
This recipe features cheese-filled tortellini pasta tossed in a tangy balsamic dressing with a medley of summer vegetables, including tomatoes, bell pepper, red onion, spinach and zucchini, plus sliced Genoa salami for a boost of protein and Italian flavor.
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Tortellini are small, stuffed pockets of tender pasta, and I use a cheese-filled variety for this recipe, but chicken or sausage would also work well. Due to their size and delicate nature, tortellini cook much faster than other types of pasta, and typically require just four or five minutes in boiling water.
Once they are cooked, I drain the noodles into a colander and immediately rinse them under cold water to stop the cooking process. Next, I add a tablespoon of extra virgin olive oil to keep the tortellini from sticking together as I prepare the rest of the salad ingredients. The pasta can be cooked a day in advance and refrigerated until you are ready to assemble the salad.
I chose a bounty of fresh veggies for this salad to balance the cheese and pasta; you can vary the amounts and variety to suit your taste. When creating a new salad recipe, I strive to include as much color as possible. Featuring red tomatoes, orange or yellow bell pepper, green spinach and zucchini (which has a touch of yellow), and purple from the red onion, this salad is a veritable rainbow of color, except for blue.
I use Genoa salami from the deli counter for this salad, but I ask them to slice it super thin so it can slightly meld into the salad. You could also use a higher-end, prepackaged Italian variety, but these are at least double the cost of the deli options and will not make much difference in this humble dish.
A simple balsamic dressing pulls all the ingredients together and gives the salad a terrific punch of zesty flavor. You can use whatever brand you prefer, but I typically use whichever bottle is on sale at my local supermarket when making salad dressing.
I mix the vinegar with extra-virgin olive oil, garlic powder, dried oregano and seasoning. Once it is prepared, you can use it immediately or refrigerate it for up to one week. This is a versatile dressing 鈥� you can use it to dress other salads, as well as pasta and chicken dishes.
This salad can be served immediately after it is prepared, but it is even better when refrigerated overnight, as the pasta and veggies will absorb the balsamic flavor while the salad rests. If you are seeking an easy, delicious and beautiful summer salad, this Balsamic Tortellini Pasta Salad is a winner.
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Balsamic Tortellini Pasta Salad
Serves: 8 to 10
Ingredients:
- 1 pound cheese-filled tortellini pasta (or a family-size package, which is just over 1 pound)
- 1/3 cup extra-virgin olive oil, plus 1 tablespoon for the pasta
- 3 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 录 teaspoon garlic powder
- 陆 teaspoon kosher salt
- 录 teaspoon black pepper
- 戮 cup Genoa salami, slice each round into quarters
- 2 cups baby spinach
- 1 bell pepper, small-diced
- 1 cup grape tomatoes, halved
- 陆 cup red onion, thinly sliced
- 1 cup zucchini, thinly sliced and cut into half-moons
Directions: Fill a large pot with water and bring to a boil over high heat. Add the tortellini and cook according to the directions on the package (about 5 minutes). Drain the pasta in a colander and rinse the tortellini under cold water to stop the cooking process. Transfer the cooled pasta back to the large pot and toss with 1 tablespoon of olive oil. The pasta may be prepared up to 24 hours in advance and refrigerated until you are ready to assemble the salad.
In a small bowl, add the remaining 陆 cup of olive oil, vinegar, oregano, garlic powder, salt and pepper. Whisk vigorously until well combined and fully emulsified. The dressing may be prepared in advance and refrigerated for up to a week. Shake vigorously before serving.
Pour half of the dressing over the tortellini and toss to combine. Add the salami, spinach, bell pepper, tomatoes, onion and zucchini. Add the remaining dressing and stir until the ingredients are well combined. Serve immediately or refrigerate overnight. If refrigerated, add another tablespoon of olive oil to the salad and toss just before serving.
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