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TORTELLINI SALAD FOR OLIVIA’S BIRTHDAY

Years ago, I read a tortellini salad recipe in the newspaper. Where? When? Whose? I don’t know but this is my long-used, changed-up version. A famous Marcella Hazan quote goes something like, “If I had invented pasta salad, I’d hide.” I like to think this might be the exception.
serves 12

Ingredients

Salad:

  • 18-20 oz. fresh cheese tortellini-find in cold case at grocery or you could also use frozen cheese tortellini
  • 2 small zucchini, cut into ¼” half-moon pieces
  • 1 small yellow squash or yellow zucchini, cut into ¼” half-moon pieces
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 red sweet pepper, cut into large matchstick pieces (about ½” x 2”)
  • 1 yellow sweet pepper, cut into large matchstick pieces (about ½” x 2”)
  • 1/4 cup minced red onion
  • 1/4 # hard salami, cut into 1/4″ slices
  • 1/3 cup chiffonade of basil, fresh basil cut into thin ribbons -- Reserve 1 tablespoon for garnish
  • 1/2 cup 2 oz freshly grated Parmigiano-Reggiano cheese -- Reserve 2 tablespoons for garnish
  • Cherry tomatoes for garnish--optional

Vinaigrette:

  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • Crushed red pepper.
  • 3 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/3 cup extra-virgin olive oil

Instructions

  • COOK TORTELLINI AND SQUASH: In 8-10 qt. stock pot, bring 5-6 quarts well-salted water to boil. Add fresh tortellini and cook about 8 min or according to package directions (Costco fresh tortellini cooks only 2 minutes.) Tip in zucchini and yellow squash for the last minute or two to just take its crispness away.
  • DRAIN TORTELLINI AND SQUASH: Carefully pour out the pasta and squash into a large colander. While still hot in colander, drizzle with a tablespoon of olive oil and sprinkle with a pinch each salt and pepper. Stir gently. Allow pasta and squash to cool, stirring periodically. Carefully turn pasta and squash out into a large mixing bowl.
  • IN THE MEANTIME, MAKE THE VINAIGRETTE: In large bowl (or food processor), whisk together red wine vinegar, garlic and Dijon mustard. Add a generous pinch each of salt, pepper, and crushed red pepper. Rest 2 minutes or so. Slowly pour in olive oil and whisk until emulsified (creamy and satiny). Taste and adjust seasonings. Set vinaigrette aside.
  • MIX PASTA AND SQUASH WITH REST OF INGREDIENTS + VINAIGRETTE/SERVE: To the large mixing bowl with the tortellini and squash, add sliced peppers, red onion, salami, all but 1 tablespoon fresh basil, and all but 2 tablespoons Parmigiano-Reggiano. Stir gently; tortellini can fall apart easily. Drizzle most of dressing onto salad and combine. Taste and adjust seasonings; serve at room temperature, adding a little more vinaigrette if needed. Garnish with reserved basil and Parmigiano-Reggiano. Add cherry tomatoes on top, if using. Store leftovers well-covered in the refrigerator for 3 days. Do not freeze.
  • TO MAKE AHEAD: This salad is best fresh but… if you must, you can make it ahead: Cook the pasta and cool, chop the vegetables, make the vinaigrette, etc., storing each part separately for several hours or overnight in the refrigerator. Let everything come at least near to room temperature and then mix, serve, and garnish, slicing and adding basil, as well as the tomatoes (if using) just before serving.

Notes

copyright Alyce Morgan, 2009. Updated, 2025. All rights reserved.