During the summer I consume my fair share of pasta salad. Whether I’m making one for a quick, no-hassle lunch or serving it alongside grilled chicken and corn on the cob for dinner on the patio, pasta salad seems to make it’s way to my table over and over again throughout the season.
Pasta salad is an easily customizable dish that works well served alongside just about anything. The hard part isn’t deciding to make it, but rather which version. Are you in the mood for a classic recipe covered in a mayo-based dressing? What about a crowd pleasing buffalo chicken pasta salad? Maybe the family wants to incorporate some Mexican flavors like black beans, salsa, and lots of fresh cilantro. Pasta is a blank canvas and the flavour combinations are truly endless.
This tortellini pasta salad is one of my favourites and it’s full of Italian flavours. Mix cheesy tortellini (the only thing better than pasta is pasta filled with cheese) with artichokes, olives, tomatoes, salami (like Genoa), and red onion then dress with a simple homemade Italian dressing. You can whip one up in no time using your Hamilton Beach® Single-Serve Blender. Chill for a few hours (or even overnight) in the refrigerator and let all of those Italian flavours marry before serving.
Top this hearty pasta salad with a little extra parmesan and some fresh-from-the-garden basil for a tasty summer side. And the best part about pasta salad? If you’re lucky enough to have some leftover, it’s even better the next day. Put leftovers in the kid’s lunches or munch on it at work for an Italian lunch that isn’t pizza (for once).
- 3/4 cup olive oil
- 1/2 cup red wine vinegar
- 2 garlic cloves
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried crushed red pepper
- 1 package (1 lb) frozen cheese tortellini, cooked, drained and cooled
- 1 jar (12 oz) artichoke hearts in brine, drained and quartered
- 1 can (3.8 oz) sliced black olives, drained
- 1 1/2 cups chopped salami
- 1/2 cup halved red cherry tomatoes
- 1/2 cup halved yellow cherry tomatoes
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped red onion
- 1/4 cup sliced fresh basil
- Add olive oil, red wine vinegar, garlic, basil, salt, pepper, oregano and crushed red pepper to jar of a single-serve blender. Blend until smooth.
- In a large bowl, combine dressing, tortellini, artichokes, black olives, salami, tomatoes, Parmesan cheese, red onion and fresh basil.
- Cover and refrigerate several hours or overnight for flavors to blend.
TAGS: pasta salad, summer, tortellini
CATEGORIES: From the Test Kitchen, side dishes, Summertime
