Tortellini Pasta Salad
For the Salad:
* 20 oz refrigerated cheese tortellini
* 1 pint cherry tomatoes, halved
* 1 cucumber, peeled and chopped
* 1/2 red onion, thinly sliced
* 1 cup pitted kalamata olives, chopped
* 1 cup fresh mozzarella balls
* 1/2 cup chopped salami or pepperoni
* 1/2 cup grated Parmesan cheese
* 2 cups baby spinach or arugula
* 1/4 cup chopped fresh basil
For the Dressing:
* 1/2 cup extra virgin olive oil
* 1/4 cup red wine vinegar
* 1 tbsp Dijon mustard
* 1 tsp honey
* 1 clove garlic, minced
* 1/2 tsp dried oregano
* Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil.Cook the tortellini according to the package instructions until al dente. Transfer to a large bowl.
2. While the tortellini cooks, make the dressing.In a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake well until emulsified.
3.Pour half of the dressing over the warm tortellini and gently toss to coat . Let cool for 10 minutes.
4.To the bowl with the tortellini, add** the cherry tomatoes, cucumber, red onion, olives, mozzarella, salami or pepperoni, grated Parmesan, spinach, and fresh basil. Pour the remaining dressing over the top and gently toss to combine all the ingredients.
5. Cover and refrigerate the salad for at least 2 hours to let the flavors meld.Toss again and taste to adjust the seasoning before serving . Adjust the seasoning by adding more salt, pepper, or vinegar, as needed.
6. Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!