Name: Tortellini Pasta Salad: A Flavorful and Easy Italian-Inspired Dish for Beginners
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 1 & 1/2 pounds refrigerated tortellini – Cheese-filled tortellini adds richness and texture. You can also use spinach-filled tortellini for extra flavor.; 1 & 1/2 cups cooked and shredded chicken or sliced grilled beef – Instead of pepperoni, you can use rotisserie chicken, grilled chicken breast, or thinly sliced steak.; 8 ounces mozzarella, chopped into 1/2-inch pieces – Fresh mozzarella works best, but you can also use shredded mozzarella for convenience.; 4 ounces Parmesan, chopped into 1/2-inch pieces – Parmesan adds a salty, nutty flavor. If you prefer, you can use Pecorino Romano.; 1/2 cup green onions, chopped – Adds a mild onion flavor and freshness.; 1 dry pint cherry tomatoes, halved – These add a juicy, slightly sweet contrast.; 1 can medium black olives, drained and halved – Adds briny, earthy flavor to balance the dish.; 1 (6-ounce) jar marinated artichoke hearts, drained and chopped – Gives the salad a tangy, slightly sweet depth.; 1/2 cup deli-sliced pepperoncini – Adds mild heat and acidity for balance.; 1/4 cup balsamic vinegar (white or regular) – White balsamic keeps the salad’s color lighter, but either works well.; 1/3 cup + 1 tablespoon olive oil – Extra virgin olive oil adds richness and helps the dressing coat the ingredients.; 1 tablespoon Italian seasoning – A blend of dried basil, oregano, thyme, and rosemary enhances the Italian flavors.; 2 cloves garlic, smashed – Fresh garlic gives a robust, savory depth to the dressing.; 1/2 teaspoon salt – Balances and enhances all the flavors in the dish.; 1/4 teaspoon black pepper – Adds a subtle kick to the dressing.

Ingredients

Scale

Main Ingredients:

1 & 1/2 pounds refrigerated tortellini – Cheese-filled tortellini adds richness and texture. You can also use spinach-filled tortellini for extra flavor.
1 & 1/2 cups cooked and shredded chicken or sliced grilled beef – Instead of pepperoni, you can use rotisserie chicken, grilled chicken breast, or thinly sliced steak.
8 ounces mozzarella, chopped into 1/2-inch pieces – Fresh mozzarella works best, but you can also use shredded mozzarella for convenience.
4 ounces Parmesan, chopped into 1/2-inch pieces – Parmesan adds a salty, nutty flavor. If you prefer, you can use Pecorino Romano.
1/2 cup green onions, chopped – Adds a mild onion flavor and freshness.
1 dry pint cherry tomatoes, halved – These add a juicy, slightly sweet contrast.
1 can medium black olives, drained and halved – Adds briny, earthy flavor to balance the dish.
1 (6-ounce) jar marinated artichoke hearts, drained and chopped – Gives the salad a tangy, slightly sweet depth.
1/2 cup deli-sliced pepperoncini – Adds mild heat and acidity for balance.

Dressing Ingredients:

1/4 cup balsamic vinegar (white or regular) – White balsamic keeps the salad’s color lighter, but either works well.
1/3 cup + 1 tablespoon olive oil – Extra virgin olive oil adds richness and helps the dressing coat the ingredients.
1 tablespoon Italian seasoning – A blend of dried basil, oregano, thyme, and rosemary enhances the Italian flavors.
2 cloves garlic, smashed – Fresh garlic gives a robust, savory depth to the dressing.
1/2 teaspoon salt – Balances and enhances all the flavors in the dish.
1/4 teaspoon black pepper – Adds a subtle kick to the dressing.

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Instructions

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil.
Add the refrigerated tortellini and cook according to package instructions (typically 2-3 minutes).
Once the tortellini floats to the top, drain it immediately and rinse with cold water to stop the cooking process.
Toss the tortellini with a little olive oil to prevent sticking and set aside.

Step 2: Prepare the Chicken or Beef

If using chicken:
- Shred pre-cooked rotisserie chicken or quickly grill a chicken breast with salt, pepper, and a drizzle of olive oil. Let it rest, then slice or shred.
If using beef:
- Grill or pan-sear a thinly sliced steak with salt, pepper, and Italian seasoning. Let it rest before slicing into thin strips.

Step 3: Prepare the Salad Ingredients

Chop the mozzarella and Parmesan into 1/2-inch cubes.
Slice the green onions and halve the cherry tomatoes.
Drain and halve the black olives.
Drain the marinated artichoke hearts and chop them into smaller pieces.
Slice the pepperoncini into bite-sized pieces.

Step 4: Make the Dressing

Add balsamic vinegar, olive oil, Italian seasoning, smashed garlic, salt, and black pepper to a blender.
Blend until smooth. Alternatively, whisk everything in a bowl while slowly drizzling in the olive oil to emulsify.

Step 5: Assemble the Salad

In a large mixing bowl, combine the cooked tortellini, prepared chicken or beef, mozzarella, Parmesan, green onions, cherry tomatoes, black olives, artichoke hearts, and pepperoncini.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

Step 6: Chill and Serve

The salad can be served immediately, but it tastes best when refrigerated for at least 2 hours to allow the flavors to meld.
Before serving, toss again to redistribute the dressing.

Notes

Prevent Overcooking Tortellini: Since tortellini cooks quickly, watch it closely and remove it from the boiling water as soon as it floats. Overcooked tortellini can become mushy.
Make It Ahead: This salad is best after chilling for a few hours, so it’s ideal for meal prep or entertaining.
Balancing the Dressing: If the dressing tastes too tangy, add a teaspoon of honey or a little extra olive oil to mellow the acidity.
Customizing Ingredients: Feel free to add cucumbers, roasted bell peppers, or even fresh spinach for more texture and nutrients.

Author: Paula Susan
Prep Time: 10 minutes
Cook Time: 3 minutes