Ingredients
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20 oz refrigerated cheese tortellini
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1 pint cherry tomatoes, halved
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1 cucumber, peeled and chopped
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1/2 red onion, thinly sliced
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1 cup pitted kalamata olives, chopped
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1 cup fresh mozzarella balls
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1/2 cup chopped beef salami or beef pepperoni
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1/2 cup grated Parmesan cheese
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2 cups baby spinach or arugula
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1/4 cup chopped fresh basil
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1/2 cup extra virgin olive oil
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1/4 cup apple vinegar
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1 tbsp Dijon mustard
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1 tsp honey
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1 clove garlic, minced
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1/2 tsp dried oregano
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Salt and pepper to taste
Instructions
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Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
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In a jar with a tight-fitting lid, combine olive oil, apple vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper. Shake well until the dressing emulsifies.
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Pour half of the dressing over the warm tortellini. Toss gently to coat and let cool for about 10 minutes.
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Add cherry tomatoes, cucumber, red onion, olives, mozzarella, beef salami or beef pepperoni, Parmesan, spinach or arugula, and fresh basil to the tortellini.
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Pour the remaining dressing over the salad and toss gently to combine all ingredients.
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Cover and refrigerate for at least two hours to allow the flavors to meld.
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Before serving, toss again and adjust seasoning if needed. Garnish with extra basil and Parmesan if desired. Serve chilled or at room temperature.
Notes
You can customize this recipe by swapping mozzarella with your preferred cheese or replacing beef salami with grilled chicken or chickpeas. The dressing can also be adjusted to suit your taste by modifying the amount of honey or apple vinegar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes