I have to admit that I wait all winter long for the season's first pasta salad. It's always tortellini, and my kids love it, too. I don't like an antipasto sitting out at a summer barbecue, so this is the perfect way to get the flavors and ingredients on your summer table.
Technique tip: Tortellini cook super quick. You want them fully cooked but not squishy, so set a timer.
Swap option: Any of your favorite cold cuts would work — swap smoked turkey and ham for the salami and soppressata and you have a great chef's tortellini salad. The dressing is great for green salads, too.
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 pound tricolor cheese tortellini
- 1 cup ciliegine mozzarella balls, drained and halved
- 1/2 cup hard salami, chopped small
- 1/2 cup soppressata, chopped small
- 1 large shallot, minced
- 1 (14-ounce) can artichokes in water, drained and chopped
- 1 cup cherry tomatoes, halved
- 1 cup pitted Castelvetrano olives, chopped
- 2 sliced fire-roasted red peppers, drained and chopped
- 1/2 cup fresh basil, for garnish
For the simple vinaigrette:
Pour all ingredients into a Mason jar, cover with a tight lid and shake vigorously to combine.
For the tortellini:1.
Cook tortellini based on package instructions (cook in boiling water 2 to 3 minutes until they float). Drain and rinse to prevent overcooking and empty the tortellini into a large bowl and pour vinaigrette over the pasta. Mix and set aside.2.
Add remaining ingredients to the bowl with the tortellini and toss until everything is evenly coasted.3.
Serve immediately or store in the refrigerator.