Italian Tortellini Pasta Salad

Your summer barbecue needs this Italian Tortellini Pasta Salad! Cheese-filled tortellinis are mixed with salami and pepperoni, tomatoes, pepperoncini, olives, arugula, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette!Yields about 12 cups or 16 (¾ cup) servings.

📝 Ingredients

• 1/2 cup basil pesto (or use store bought)
• 3 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons Calabrian chili paste (optional)
• 18 ounces fresh tortellini (cheese filled)
• sea salt
• 3 ounces hard salami (sliced)
• 3 ounces pepperoni (sliced)
• 1 1/2 cup cherry tomatoes (halved)
• 1 small red onion (thinly sliced)
• 1/2 cup sliced pepperoncini
• 1/2 cup halved Italian olives
• 8 ounces mozzarella pearls
• 1/4 cup toasted pine nuts
• 2 handfuls baby arugula (about 2 ounces)
• 1/4 cup crumbled Parmesan cheese
• fresh basil (for serving)

👨‍🍳 Instructions

1. 1--- MAKE THE VINAIGRETTE: ---
2. 2In small bowl or jar combine the pesto, vinegar, olive oil and chili paste if using.
3. 3Stir well to combine.
4. 4--- MAKE THE PASTA SALAD: ---
5. 5Bring a larger pot of salted water to a boil and cook the tortellini according to the package directions. Drain and rinse with cold water.
6. 6In a large mixing bowl, add in the cold cooked tortellini, tomatoes, red onion, pepperoncini, olives, mozzarella pearls, salami and pepperoni, parmesan cheese and pine nuts.
7. 7Add in a couple handfuls of baby arugula and drizzle with the basil pesto vinaigrette (more or less to preference) over top. Toss together one last time and serve