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Meaty Tortellini Salad

Meaty Tortellini Salad

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes + 30 minutes chilling
  • Yield: 4 servings
  • Category: Appetizers
  • Method: Boiling and Tossing
  • Cuisine: Italian-inspired
  • Diet: Not vegetarian (can be adapted)

Description

Meaty Tortellini Salad is a hearty and vibrant dish combining tender cheese-filled tortellini, savory Italian meats, and fresh vegetables tossed in a simple olive oil and balsamic dressing. Perfect for lunches, potlucks, or picnics, it delivers layers of satisfying flavors and textures with easy customization options to suit any palate.


Ingredients

Pasta

  • Cheese-filled tortellini: 12 oz (fresh or frozen)

Meats

  • Italian sausage or salami: 6 oz, sliced into bite-sized pieces

Vegetables

  • Cherry tomatoes: 1 cup, halved
  • Cucumber: 1 medium, diced
  • Kalamata olives: 1/2 cup, pitted and sliced
  • Red onion: 1/4 medium, thinly sliced
  • Fresh basil: 1/4 cup, roughly chopped

Dressing

  • Extra virgin olive oil: 3 tablespoons
  • Balsamic vinegar: 2 tablespoons
  • Salt: 1/2 teaspoon, adjust to taste
  • Freshly cracked black pepper: 1/4 teaspoon, adjust to taste

Finishing Touch

  • Grated Parmesan cheese: 1/4 cup

Instructions

  1. Cook the Tortellini: Bring a large pot of salted water to a boil and cook the cheese-filled tortellini according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta for the salad.
  2. Prepare the Meats and Vegetables: Slice the Italian sausage or chosen meat into bite-sized pieces. Thinly slice the red onion, halve the cherry tomatoes, dice the cucumber, and pit and slice the Kalamata olives. Roughly chop fresh basil to add just before assembling.
  3. Make the Dressing: In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, salt, and freshly cracked black pepper. This simple dressing coats the ingredients beautifully without overpowering them.
  4. Combine and Toss: In a large mixing bowl, add the cooled tortellini, meats, and all the prepped vegetables. Pour the dressing over the top and toss gently to ensure all ingredients are evenly coated.
  5. Finish with Cheese and Basil: Sprinkle grated Parmesan cheese and chopped fresh basil over the salad. Give it one last gentle toss, then cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

  • Use fresh tortellini for best texture and quicker cooking.
  • Chill the salad before serving to enhance flavor meld and refreshing quality.
  • Cut veggies uniformly for balanced texture in every bite.
  • Toss gently to avoid breaking delicate tortellini.
  • Adjust seasoning after tossing to account for saltiness from meat and cheese.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 620 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 14 g
  • Cholesterol: 40 mg