Tortellini Pasta Salad with Italian Vinaigrette

Name: Tortellini Pasta Salad with Italian Vinaigrette
Prep time: 27 min
Cook time: 15 min
Total time: 42 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 18 oz (two 9-oz packages) (510 g) refrigerated cheese tortellini, straight from the package; 1 tbsp (17 g) Morton kosher salt (or 1½ tbsp / 14 g Diamond Crystal), for the pasta water; 2 cups (300 g) cherry tomatoes, halved; ¾ cup (85 g) sliced black olives, drained; 4 oz (115 g) Genoa salami, sliced, stacked and cut into ½-inch (1.25 cm) pieces; 1 medium (160 g) red bell pepper, seeded and cut into ½-inch (1.25 cm) dice; ¼ cup (40 g) red onion, finely diced; 6 oz (170 g) mini fresh mozzarella balls (ciliegine), drained and patted dry (optional); ½ cup (12 g) fresh basil leaves, loosely packed, torn into small pieces; ½ cup (45 g) Parmesan cheese, finely grated; 1 tbsp (14 ml) extra-virgin olive oil, for tossing the drained pasta; ½ cup (120 ml) extra-virgin olive oil; ¼ cup (60 ml) red wine vinegar; 1 tbsp (15 ml) fresh lemon juice; 1 tsp (5 g) Dijon mustard; 2 cloves (6 g) garlic, finely grated or minced; 1 tsp (1 g) dried oregano; 1 tsp (7 g) honey; ¼ tsp (½ g) red pepper flakes (optional); ½ tsp (2 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

Cheese tortellini, juicy cherry tomatoes, salty olives and salami are tossed in a punchy homemade Italian vinaigrette and chilled until the flavors meld. It's a make-ahead crowd-pleaser for picnics, potlucks and weeknight lunches.

Prep: 27 min
Cook: 15 min
Wait: 1 hr 20 min
Total: 2 hr 2 min
Makes: About 12 cups (8 side-dish servings of about 1½ cups)

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Ingredients

8 servings

18 oz (two 9-oz packages) (510 g) refrigerated cheese tortellini, straight from the package
1 tbsp (17 g) Morton kosher salt (or 1½ tbsp / 14 g Diamond Crystal), for the pasta water
2 cups (300 g) cherry tomatoes, halved
¾ cup (85 g) sliced black olives, drained
4 oz (115 g) Genoa salami, sliced, stacked and cut into ½-inch (1.25 cm) pieces
1 medium (160 g) red bell pepper, seeded and cut into ½-inch (1.25 cm) dice
¼ cup (40 g) red onion, finely diced
6 oz (170 g) mini fresh mozzarella balls (ciliegine), drained and patted dry (optional)
½ cup (12 g) fresh basil leaves, loosely packed, torn into small pieces
½ cup (45 g) Parmesan cheese, finely grated
1 tbsp (14 ml) extra-virgin olive oil, for tossing the drained pasta
For the Italian vinaigrette (makes about ¾ cup / 180 ml; use about three-quarters on the salad and hold back about 3 tbsp / 45 ml for serving)
½ cup (120 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 g) Dijon mustard
2 cloves (6 g) garlic, finely grated or minced
1 tsp (1 g) dried oregano
1 tsp (7 g) honey
¼ tsp (0.5 g) red pepper flakes (optional)
½ tsp (2 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground

Equipment (7)

Large pot (6-quart / 5.5 L or bigger)
Colander
Large mixing bowl (4-quart / 4 L or larger; the finished salad is about 12 cups)
Small bowl or jar with lid for the vinaigrette
Whisk
Cutting board and chef's knife
Rimmed baking sheet (for cooling the pasta)

Steps

Before you start

Buy two 9-oz (255 g) packages of refrigerated cheese tortellini (18 oz / 510 g total); they cook in 3 to 5 minutes. Frozen works too but needs 6 to 8 minutes.
Plan about 2 hours start to finish: the cooked tortellini cool for 10 minutes, the salad chills at least 1 hour, and it rests 10 minutes at room temperature before serving.
Chop all the vegetables and salami and make the vinaigrette before you start boiling, so the tortellini can be dressed as soon as they have cooled to lukewarm.
The pasta-water salt is measured for Morton kosher salt (1 tbsp). If you use Diamond Crystal, use 1½ tbsp (about 14 g). Do not use table salt at the same volume.

1
Prep the add-ins
- Halve the cherry tomatoes, drain the olives, cut the salami into ½-inch (1.25 cm) pieces, dice the bell pepper, finely dice the red onion, tear the basil, and grate the Parmesan.
- Keep the basil and Parmesan covered and separate from the other ingredients.
- Pat the mozzarella balls dry with paper towels if using.
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Ready when: Everything is cut to roughly the same bite-size, about ½ inch (1.25 cm).
Tip: Dry mozzarella dilutes the dressing less and picks up more flavor.
2
Whisk the vinaigrette
- In a small bowl or lidded jar, combine ½ cup (120 ml) olive oil, ¼ cup (60 ml) red wine vinegar, the lemon juice, Dijon, garlic, oregano, honey, ½ tsp salt, ¼ tsp pepper and the red pepper flakes if using.
- Whisk or shake hard for 30 seconds.
- It makes about ¾ cup (180 ml).
- It should taste slightly too sharp on its own, because the pasta will mellow it.
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Ready when: The dressing looks cloudy and thick, with no separate layer of oil.
Tip: Dijon acts as an emulsifier, so don't skip it or the dressing will separate quickly.
3
Boil the water
- Fill a large pot with 4 quarts (4 L) of water and add 1 tbsp Morton kosher salt (or 1½ tbsp Diamond Crystal).
- Bring to a full rolling boil over high heat, about 10 minutes.
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Ready when: Large bubbles break the surface continuously.
Tip: The water should taste like mild seawater. The salami, olives and Parmesan add salt later, so don't add more.
4
Cook the tortellini
- Add the tortellini to the boiling water and stir gently.
- Reduce the heat slightly to keep a steady, not violent, boil.
- Cook 3 to 5 minutes, or per package directions.
- Frozen tortellini usually needs 6 to 8 minutes.
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Ready when: Tortellini float, and a cut-open piece is hot all the way through with no hard, doughy spot.
Tip: Don't overcook; filled pasta turns soft and splits open, especially after chilling.
5
Drain and cool
- Drain in a colander and spread the tortellini in a single layer on a rimmed baking sheet.
- Drizzle with 1 tbsp olive oil and toss gently.
- Let cool about 10 minutes, until lukewarm.
- Avoid rinsing with cold water, which washes away surface starch that helps the dressing cling.
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Ready when: Tortellini are no longer steaming and feel just lukewarm, not hot, to the touch.
Tip: The oil keeps the tortellini from sticking together as they cool.
6
Combine the salad
- In a large bowl, combine the lukewarm tortellini, tomatoes, olives, salami, bell pepper, red onion and mozzarella if using.
- Re-whisk the vinaigrette and pour about three-quarters of it (about 9 tbsp / 135 ml) over the salad.
- Reserve the remaining 3 tbsp (45 ml) in a covered jar in the fridge.
- Fold gently with a large spoon or spatula, 10 to 12 turns, until everything is evenly coated.
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Ready when: Every piece glistens with dressing and no pool of dressing sits at the bottom.
Tip: Fold gently; stirring hard can tear the tortellini.
7
Chill to blend
- Cover the bowl and refrigerate at least 1 hour and up to 24 hours.
- This lets the tortellini absorb the vinaigrette and the raw onion mellow.
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Ready when: Salad is thoroughly cold and the dressing has soaked in.
8
Finish and serve
- Take the salad out of the fridge 10 minutes before serving.
- Fold in the Parmesan and most of the basil, then taste.
- Add the reserved vinaigrette, a pinch of salt, or a splash of vinegar if it seems dry or flat.
- Top with the last of the basil and serve cool.
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Ready when: The salad tastes bright and well seasoned, and the pasta looks glossy rather than dry.
Tip: Add basil at the end; it blackens if it sits in the acidic dressing for hours.

Good to know

Tips

Measure pasta-water salt by brand: 1 tbsp Morton or 1½ tbsp Diamond Crystal for 4 quarts. The salami, olives and Parmesan add plenty of salt.
Dress the tortellini once they are lukewarm: warm enough to absorb the vinaigrette, but never hot, which softens the tomatoes and melts the mozzarella.
The salad dulls as it chills, so always taste and re-season with the reserved vinaigrette, salt or vinegar right before serving.
Cut the salami into chunky pieces rather than thin strips so it stays distinct among the tortellini.

Make ahead

Make the salad through the chilling step up to 24 hours ahead, keeping the Parmesan, basil and reserved vinaigrette separate. Add them just before serving, since the pasta absorbs much of the dressing as it sits.

Storage & reheating

Room temperature: no more than 2 hours (1 hour if above 90°F / 32°C). Refrigerator: store in an airtight container up to 3 days; refresh with a splash of vinegar and olive oil before serving. Freezer: not recommended, as the tortellini and tomatoes turn mushy. Serve cool; no reheating needed.

Substitutions

Genoa salami → pepperoni, soppressata or diced prosciutto. For a vegetarian version, omit the meat and add 1 cup (150 g) of drained, quartered marinated artichoke hearts.
refrigerated cheese tortellini → mini cheese ravioli or rotini pasta. For rotini, use 12 oz (340 g) dry pasta and cook per package directions until al dente.
red wine vinegar → white wine vinegar or balsamic vinegar. Balsamic gives a sweeter, darker dressing; reduce the honey to ½ tsp.
sliced black olives → Kalamata or green olives. Pit and halve them; they are saltier, so taste before adding extra salt.