It’s that time of year here in sunny Florida where we start bringing out our favorite salads, and Tortellini Salad is just one of them. It’s the perfect salad for lunch, family gatherings, church potlucks, graduation parties; you name it this Tortellini Salad is guaranteed ROCK any gathering you take it to.
As you all know, around The McCallum Household, there are two things we love; one is Iconic Southern Foods, the other is Italian-American Foods. Today, I’m sharing one of our families go-to salads for Spring and Summer, and you are going to LOVE it!
This Tortellini Salad is so deliciously flavorful it’s ridiculous, filled with fresh ingredients such as Tortellini, Prosciutto, Pepperoni, Genoa Salama, fresh Mozzarella, fresh spinach leaves, Roasted Red Bell peppers, fresh basil, sliced zucchini, grape tomatoes, mild banana pepper rings, red onions, artichoke hearts, green and black olives, then served with healthy a drizzle of Extra-Virgin oil and vinegar.
We love this Tortellini Salad so much when I make it. It disappears in the drop of a hat. I have made triple batches for Family Gatherings and Potlucks and still not had enough. You know a recipe is epic when you make that much, and it’s still not enough, so be prepared for this to be one of your most requested pasta salads at parties and gatherings. It’s that damn GOOD!
I like to use fresh Cheese Stuffed Tortelli when I make this pasta recipe. Still, if you have a favorite brand of dried tortellini pasta, you can substitute the fresh for dried tortellini, be sure to follow the package instructions when cooking the Cheese Stuffed Tortellini. You can also pretty much use any Stuffed Tortelli you enjoy. Options… Options… Options!
Hint: If you are looking for a timesaver option on a busy night, you can use your favorite Greek or Italian Dressing in a pinch, the recipe will, of course, taste a bit different then my recipe. However, it will still be good with a quality salad dressing. If you have the time, though be sure to at least try it once with the Homemade Dressing.
Ideally, organic locally grown fresh veggies are best to use in this salad recipe, but if organic is not an option, go with locally grown vegetables from the Produce Market for optimal taste, and it supports the farmers in your area. Win-win if you ask me! Look for the vibrant colored grape tomatoes with smooth skin textures free of bruises or blemishes.
Frequently asked questions:
- Can I use a few different ingredients? The answer is absolutely you can. Swap the cherry tomatoes out and use sun-dried tomatoes, use kale instead of baby spinach or pancetta instead of salami, and replace the fresh mozzarella with Parmesan or goat’s cheese. It’s easily customizable.
- Can I skip making the vinaigrette dressing and use bottled? I love this dressing, and making your own is simple, but in a pinch, you could use your favorite bottled dressing with different results from above.
- Can I make this ahead of time? This Tortellini Salad is perfect for making ahead of time. It can be assembled and held at room temp for up to 2 hours or stored in the refrigerator overnight. If making the day before, I recommend waiting to add the spinach or kale until you are ready to serve the Tortellini Salad.
- 20 ounces Cheese Stuffed Tortellini Pasta Cooked
- 4 cups Baby Spinach leaves Stems removed
- 12 ounces Plain Artichoke hearts Drained
- 1 pint Grape Tomatoes Halved
- 1 Roasted Red Pepper Sliced
- 1 medium Zucchini Sliced
- 1/2 cup Red Onion Diced
- 12 Black Olives, or to own taste
- 12 Green Olives, or to own taste
- 12 Banana Pepper Rings Drained
- 12 Fresh Mozzarella Balls or Sliced Mozzarella
- Deli Sandwich Pepperoni, to own taste Sliced
- Deli Prosciutto, to own taste Sliced
- Deli Genoa Salami , to own taste Sliced
- 1/3 cup Organic Extra-Virgin Olive Oil
- 4 tablespoons White wine vinegar
- 1 tablespoon Fresh Lemon Juice Do not use bottled
- 1 teaspoon Dijon Mustard
- 2 cloves Fresh Garlic Minced
- 1/2 teaspoon Sugar
- 1/4 teaspoon Salt
- 6 Fresh Basil Leaves Finely chopped
- Extra-Virgin Olive Oil To toss after draining pasta
- 1 pinch Pepper Flakes Optional
- Combine all ingredients in a glass bowl and whisk until completely combined. Reserve until needed. You may keep refrigerated 3-4 days.
- Cook the Tortellini according to the package instructions. Once done remove from the heat source and drain. Run cold water over the pasta. Let the pasta drain. Drilled a small amount of olive oil on pasta and toss
- Place the cooked tortellini in a large serving dish, add all the salad ingredients listed above and the Homemade Dressing. Gently toss the salad until combined and evenly coated. Refrigerate up to 60 minutes then toss before serving.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.
Don’t forget to use the Pin and Print Options to save this recipe for later!