Description
This chilled pasta salad is one of our go-to ways to use our favorite shortcut: frozen tortellini. This recipe is the perfect make-ahead dinner or potluck crowd-pleaser. Mix everything together or toss the tortellini with the dressing and serve the rest of the mix-ins on the side for a kid-friendly choose-your-own-adventure. And of course, you can always shortcut the dressing and use your favorite store-bought Italian.
Ingredients
1 small red onion, thinly sliced
¼ cup red wine vinegar + 3 tablespoons
20 ounces fresh cheese tortellini
½ cup olive oil
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
1 cup black olives
1 cup mini pepperoni
1 cup cubed hard salami
8 ounces fresh mozzarella pearls
3 stalks chopped celery, about 1 cup
1-pint grape tomatoes, halved
1 medium English cucumber, cut into quarters, and diced
¼ cup fresh chopped flat-leaf parsley or basil leaves
Instructions
1. In a small mixing bowl, combine the red onion and vinegar. Toss to coat well and allow the onions to marinate while you prep the other ingredients.
2. Cook the tortellini in a large pot of salted, boiling water according to the package directions, 4 to 6 minutes for most brands. Drain and quickly rinse with cold water. Transfer the tortellini to a large bowl to cool; set aside.
3. Add the olive oil, Parmesan cheese, Dijon mustard, and salt to the red onion and vinegar mixture. Stir to combine, and then pour over the tortellini.
4. Toss the cooled tortellini with onions and all of the add-ins: olives, pepperoni, salami, mozzarella, celery, tomatoes, cucumber, and parsley. Serve right away or cover and chill for up to 24 hours before serving.
- Prep Time: 10
- Cook Time: 25