🇮🇹 Italian

Italian Tortellini Salad

A hearty, crowd-pleasing Italian pasta salad loaded with cheese tortellini, cured meats, fresh vegetables, mozzarella, and Kalamata olives, all tossed in a zesty homemade Italian dressing.

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620 cal / serving 38g net carbs 24g protein 42g fat Prep: 20 min Cook: 10 min 6 servings

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Ingredients

Meat & Poultry

4 oz Soppressata, sliced or cubed

Dairy & Eggs

8 oz fresh mozzarella, cubed

Produce

0.5 cup Kalamata olives, pitted
1 whole bell pepper, diced
1.5 cups cherry tomatoes, halved
1 whole cucumber, sliced
1 cloves garlic clove, minced
2 tbsp lemon juice

Pantry

1 tsp Dijon mustard
0.5 cup extra-virgin olive oil
1 piece family size cheese tortellini
1 tbsp honey
0.25 cup red or white wine vinegar

Spices & Herbs

1 tsp dried basil
1 tsp dried oregano
0.5 tsp dried thyme
0.25 cup fresh basil leaves
0.25 cup fresh parsley, chopped
1 piece freshly ground black pepper
0.25 tsp kosher salt

Instructions

1. Cook tortellini according to package directions. Drain, rinse with cold water, and set aside to cool.

2. Make the dressing: In a jar or small bowl, whisk together the olive oil, wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, dried oregano, dried basil, dried thyme, kosher salt, and black pepper until well combined.

3. In a large bowl, combine the cooled tortellini, cucumber, bell pepper, cherry tomatoes, mozzarella, Kalamata olives, and Soppressata.

4. Add the fresh basil and parsley and toss gently to combine.

5. Pour the dressing over the salad and toss until everything is evenly coated.

6. Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Toss again before serving.

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