Olive Tortellini Pasta Salad

Description

This Olive Tortellini Pasta Salad is a refreshing, colorful, and flavorful dish that’s perfect for summer picnics, potlucks, or as a light meal. Cheese-filled tortellini are tossed with briny olives, crisp vegetables, and a tangy Italian dressing for a zesty salad that’s both hearty and refreshing. It’s easy to prepare, customizable, and best served chilled, making it a fantastic make-ahead recipe for gatherings.

Ingredients For Olive Tortellini Pasta Salad

• 1 (20 oz) package cheese tortellini (fresh or refrigerated)

• 1 cup black olives, sliced

• 1 cup green olives, sliced

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ½ cup red bell pepper, diced

• ½ cup red onion, finely sliced

• 1 cup mozzarella pearls (or cubed mozzarella)

• ½ cup grated Parmesan cheese

• ½ cup fresh parsley or basil, chopped

For the Dressing:

• ½ cup olive oil

• 3 tbsp red wine vinegar (or white wine vinegar)

• 1 tsp Dijon mustard

• 2 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp dried basil

• ½ tsp crushed red pepper flakes (optional)

• Salt & black pepper, to taste

 Instructions

1. Cook the Tortellini – Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.

2. Prepare Dressing – In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, garlic, oregano, basil, red pepper flakes, salt, and pepper.

3. Combine Salad – In a large mixing bowl, combine cooled tortellini, black olives, green olives, tomatoes, cucumber, bell pepper, onion, mozzarella, and parsley/basil.

4. Dress the Salad – Pour dressing over salad and toss gently until everything is well coated.

5. Chill & Serve – Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Top with Parmesan before serving.

Notes

• Use fresh tortellini from the refrigerated section for best texture.

• For extra zest, add artichoke hearts or sun-dried tomatoes.

• Can substitute store-bought Italian dressing if short on time.

• Best served cold or at room temperature.

Tips

• Don’t overcook tortellini—it should be firm enough to hold up in the salad.

• Rinse pasta under cold water to stop cooking and prevent sticking.

• Make it ahead of time; it tastes even better after a few hours in the fridge.

• For protein, add grilled chicken, salami, or chickpeas.

Servings

• Makes about 6 servings as a side dish

• 4 servings as a main dish

Nutritional Information (per serving, side dish)

(Approximate values – will vary with ingredients used)

• Calories: 380 kcal

• Protein: 14 g

• Fat: 20 g

• Carbohydrates: 36 g

• Fiber: 3 g

• Sodium: 680 mg

• Sugar: 4 g

Health Benefits

• Olives provide healthy fats and antioxidants.

• Tortellini adds protein and carbohydrates for energy.

• Vegetables supply fiber, vitamins, and minerals.

• Olive oil contributes heart-healthy monounsaturated fats.

This salad balances flavor and nutrition, making it a wholesome and satisfying choice.

❓ Q&A

Q: Can I make this salad a day in advance?
A: Yes! In fact, the flavors get better after sitting overnight. Just stir before serving.

Q: Can I use frozen tortellini?
A: Yes, cook according to package instructions, but fresh or refrigerated tortellini holds shape better.

Q: How long does it last in the fridge?
A: About 3–4 days when stored in an airtight container.

Q: Can I make it vegan?
A: Yes! Use vegan tortellini (available at some stores), omit cheese, and add extra veggies or chickpeas.

Q: What pairs well with this salad?
A: Grilled chicken, crusty bread, or a light soup make great accompaniments.