Tuscan Tortellini Salad – Welcome to a culinary adventure with our tantalizing Tuscan Tortellini Salad! This vibrant dish combines the richness of cheese tortellini with a medley of fresh vegetables, zesty dressing, and savory ingredients. Prepare to indulge in a salad that is not only visually stunning but also bursting with flavors that will transport you straight to the sun-kissed hills of Tuscany. Whether you’re hosting a gathering or simply seeking a satisfying meal, this recipe is a must-try for anyone who appreciates the art of Italian cuisine.
In our little family, Tuscan Tortellini Salad has become a cherished tradition. I still remember the first time my husband and I tried this delightful dish during our vacation in Italy. The blend of tender tortellini, crisp cucumbers, juicy cherry tomatoes, and other fresh ingredients captivated our taste buds. It was love at first bite! Since then, this recipe has earned a special place in our hearts and has become a staple on our dining table. Whenever we prepare it, the vibrant colors and exquisite flavors transport us back to those cherished moments in Tuscany, creating new memories with every forkful.
Why This Tuscan Tortellini Salad is a Must-Try?
- A Symphony of Flavors: The combination of delicate cheese tortellini, crunchy cucumbers, sweet cherry tomatoes, tangy pepperoncini, zesty olives, creamy fresh mozzarella, and savory salami creates a harmonious explosion of flavors in every bite.
- Effortless Elegance: With its vibrant colors and beautiful presentation, this salad is not only a delight for the taste buds but also a feast for the eyes. Impress your guests or treat yourself to a restaurant-worthy dish that’s surprisingly easy to prepare.
- Versatile and Adaptable: This recipe offers flexibility in ingredient choices. Feel free to customize it by adding your favorite veggies, herbs, or even grilled chicken for an extra protein punch. The possibilities are endless!
Ingredients:
- 20 ounces (567 grams) frozen cheese tortellini
- 1 English cucumber, cut into quarters and sliced
- 16 ounces (454 grams) cherry tomatoes, halved
- 1 orange bell pepper, chopped
- 2 tablespoons chopped pepperoncini
- 6-ounce (170 grams) can black olives, drained and halved
- 8 ounces (227 grams) fresh mozzarella balls, cut into bite-sized pieces
- 8 ounces (227 grams) salami, chopped
Dressing:
- 1/2 cup (118 ml) extra virgin olive oil
- 1/4 cup (59 ml) white wine vinegar
- 1/2 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Directions:
Begin by bringing a large pot of water to a rolling boil. Cook the tortellini according to the package instructions. Once cooked, drain the tortellini and add it to a spacious serving bowl.
While the tortellini cooks, prepare the dressing by combining the extra virgin olive oil, white wine vinegar, dried oregano, minced garlic, red pepper flakes, kosher salt, and fresh ground black pepper in a pint-sized mason jar. Seal the jar tightly and shake vigorously to emulsify the flavors.
Pour half of the dressing over the warm tortellini in the serving bowl. Gently toss the pasta to ensure it’s evenly coated.
Add the sliced cucumbers, halved cherry tomatoes, chopped orange bell pepper, chopped pepperoncini, halved black olives, fresh mozzarella balls, and chopped salami to the bowl with the tortellini.
Toss all the salad ingredients together until well-coated with the dressing. If you plan to serve the salad immediately, add the remaining dressing and toss again. Alternatively, if you plan to serve the salad the next day, cover and refrigerate it, adding the remaining dressing just before serving to keep the flavors fresh.
Notes:
- Feel free to experiment with different types of tortellini, such as spinach and cheese or mushroom-filled varieties, for a unique twist.
- For a vegetarian option, omit the salami and add grilled vegetables or chickpeas for added protein.
- To enhance the flavors, allow the salad to marinate in the refrigerator for a few hours or overnight before serving.
- If you prefer a milder taste, adjust the red pepper flakes according to your spice preference.
Indulge in the vibrant flavors of Tuscany with every mouthwatering bite of our Tuscan Tortellini Salad. This recipe effortlessly combines the richness of cheese tortellini with an array of fresh vegetables, zesty dressing, and savory ingredients, creating a symphony of tastes that will transport you to the sun-drenched hills of Italy. Whether you’re seeking a show-stopping salad for a gathering or simply craving a satisfying meal, this recipe is a must-try. Impress your loved ones with its effortless elegance, versatility, and the joy it brings to the table. Prepare to embark on a culinary journey that will leave your taste buds dancing and your heart longing for more. Buon appetito!
FAQ
Can I make this salad ahead of time?
Yes, you can! This Tuscan Tortellini Salad is perfect for making in advance. Simply prepare all the ingredients and store them separately. When you’re ready to serve, combine everything and toss with the dressing.
Can I substitute any ingredients?
Absolutely! This recipe is versatile, allowing you to customize it to your liking. Feel free to swap out ingredients based on your preferences or what’s available in your pantry. You can add or substitute vegetables, cheese, or even protein options.
How long will leftovers keep?
If stored properly in an airtight container in the refrigerator, this salad can be enjoyed for up to 2-3 days. Keep in mind that the texture and flavors may slightly change over time, but it will still be delicious!
Can I make a vegetarian version of this salad?
Absolutely! To make it vegetarian, simply omit the salami and consider adding grilled vegetables, chickpeas, or other plant-based protein alternatives for a delightful meat-free option.
Tuscan Tortellini Salad
Ingredients
- 20 ounces 567 grams frozen cheese tortellini
- 1 English cucumber cut into quarters and sliced
- 16 ounces 454 grams cherry tomatoes, halved
- 1 orange bell pepper chopped
- 2 tablespoons chopped pepperoncini
- 6- ounce 170 grams can black olives, drained and halved
- 8 ounces 227 grams fresh mozzarella balls, cut into bite-sized pieces
- 8 ounces 227 grams salami, chopped
Dressing:
- 1/2 cup 118 ml extra virgin olive oil
- 1/4 cup 59 ml white wine vinegar
- 1/2 teaspoon dried oregano
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Begin by bringing a large pot of water to a rolling boil. Cook the tortellini according to the package instructions. Once cooked, drain the tortellini and add it to a spacious serving bowl.
- While the tortellini cooks, prepare the dressing by combining the extra virgin olive oil, white wine vinegar, dried oregano, minced garlic, red pepper flakes, kosher salt, and fresh ground black pepper in a pint-sized mason jar. Seal the jar tightly and shake vigorously to emulsify the flavors.
- Pour half of the dressing over the warm tortellini in the serving bowl. Gently toss the pasta to ensure it's evenly coated.
- Add the sliced cucumbers, halved cherry tomatoes, chopped orange bell pepper, chopped pepperoncini, halved black olives, fresh mozzarella balls, and chopped salami to the bowl with the tortellini.
- Toss all the salad ingredients together until well-coated with the dressing. If you plan to serve the salad immediately, add the remaining dressing and toss again. Alternatively, if you plan to serve the salad the next day, cover and refrigerate it, adding the remaining dressing just before serving to keep the flavors fresh.
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