Description
A refreshing summer pasta salad featuring five cheese tortellini, Genoa salami, crisp vegetables, and creamy Italian dressing.
Ingredients
Scale
- 24 ounces Five Cheese Tortellini
- 1½ pounds (cooked according to package directions)
- ¾ pound Genoa Salami
- ½ cup Red Onion
- 2 cups Seedless Cucumber
- 6 ounces Pitted Kalamata Olives
- ½ cup Pepperoncini optional
- ¾ cup Creamy Italian Dressing
- Pinch of Salt
- Cracked Black Pepper if desired
Instructions
- Cook the tortellini according to package directions, drain and rinse under cold water.
- In a large bowl combine the cooled tortellini, diced Genoa salami, sliced red onion, chopped cucumber, sliced Kalamata olives, and optional pepperoncini.
- Stir in the creamy Italian dressing until everything is evenly coated.
- Season with a pinch of salt and cracked black pepper to taste.
- Refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled, optionally garnished with fresh herbs or extra dressing.
Notes
The pepperoncini is optional; you can add fresh basil or a squeeze of lemon for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: pasta salad, summer, Italian