The Deli Counter Classic
Why choose between a pasta salad and an antipasto platter? This Cheese Tortellini Pasta Salad combines the best of both worlds. It swaps traditional dry pasta for tender, cheese-filled tortellini, creating a much more substantial and luxurious bite that holds up perfectly for days in the fridge.
The ingredient
The Pasta & Proteins
- Refrigerated Cheese Tortellini20 oz
- Genoa Salami (Cubed)4 oz
- Fresh Mozzarella Pearls8 oz
- Black Olives (Sliced)1 Can
The Zesty Mix-ins
- Cherry Tomatoes (Halved)1 Cup
- English Cucumber (Diced)1 Cup
- Red Onion (Finely Sliced)1/4 Cup
- Zesty Italian Dressing1 Cup
- Fresh Parsley & Oregano2 tbsp
The instruction
Al Dente Boil: Cook the refrigerated tortellini in boiling salted water according to package directions (usually 3–5 minutes). Crucial: Drain and immediately rinse with cold water to stop the cooking and prevent sticking.
Antipasto Prep: While the pasta cools, chop your salami, halve the tomatoes, and slice the cucumbers. Place them in a large, artisanal mixing bowl with the mozzarella pearls and olives.
The Great Toss: Add the cooled tortellini to the bowl. Pour the zesty Italian dressing over the top and toss gently—be careful not to break the delicate tortellini skins.
Marinate & Serve: For the best flavor, cover and refrigerate for at least 1 hour. Before serving, give it one last toss and garnish with fresh herbs and a crack of black pepper.
