Tortellini salad is an Italian American classic. Pasta is Italian, but cold pasta salad of any kind is definitely Italian American. But regardless of its origins it is so delicious and it’s a summertime classic. Perfect for your Fourth Of July cookout.
Tortellini Salad (Serves 8)
2 lbs. Cheese Tortellini, Boiled and cooled
½ Red Onion, Chopped
1 1/4 Cup Mozzarella Pearls, Drained
1 Cup Chickpeas- Drained, I use organic in the can
1 Cup Cherry Tomatoes, Quartered
2 Baby Cucumbers, Chopped
4 oz Sliced Salami, Chopped
½ Cup Extra Virgin Olive Oil
3 tbsp. Red Wine Vinegar
1 tsp. Salt or to taste
1 tsp. Oregano
½ tsp. Garlic Powder
2 tbsp. Fresh Chopped Parsley
In a bowl combine the tortellini, red onion, mozzarella pearls, chick peas, cherry tomatoes, cucumbers and salami. In a separate bowl mix the dressing. Whisk together the olive oil, vinegar, salt, oregano, garlic powder and parsely. Pour over the tortellini and mix well. Serve or store in an airtight container for up to three days.