Tuscan Tortellini Pasta Salad

Beauty courtesy of http://www.theslowroasteditian.com


1 (20-ounce) bag cheese tortellini

1 English cucumber, cut into quarters and sliced

16 ounces cherry tomatoes, halved

1 orange bell pepper, chopped

2 tablespoons chopped pepperoncini’s

1 (6.0-ounce) can black olives, drained and halved

8 ounces fresh mozzarella balls, cut into bite size pieces

8 ounces salami, chopped


1/2 cup light tasting olive oil

1/4 cup white wine vinegar

1/2 teaspoon dried oregano

2 garlic cloves, minced

1/4-1/2 teaspoon black pepper, to taste

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper


Bring a large pot of water to a boil. Cook tortellini according to directions on the package.  Drain and set add to a large serving bowl. * Do not overcook

Meanwhile, combine dressing ingredients in a pint size mason jar. Seal and shake vigorously. Pour half of the dressing over the warm pasta and toss to combine.

Add the remaining salad ingredients to the bowl and toss until well coated. If serving immediately then toss with remaining dressing. If serving the next day then cover and refrigerate and wait until you are ready to serve the salad before tossing with remaining dressing.

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