Ingredients (Serves 4–6)
Salad:
20 oz (about 2 packs) cheese tortellini
1 cup cherry tomatoes, halved
1/2 cup cucumber, sliced
1/2 cup black or Kalamata olives
1/2 cup salami, sliced or cubed
2 cups baby spinach (or arugula)
1/3 cup red onion, thinly sliced
1/3 cup mozzarella pearls (optional)
Dressing:
1/3 cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp dried oregano
Salt & black pepper to taste
Optional: pinch of chili flakes
Instructions
1. Cook the tortellini
Boil according to package instructions (usually 3–5 minutes)
Drain and rinse under cold water to cool
2. Prep ingredients
Slice tomatoes, cucumber, olives, and salami
Thinly slice onion
3. Make the dressing
Whisk together olive oil, vinegar, Dijon, garlic, oregano, salt & pepper
4. Assemble the salad
In a large bowl, combine:
Tortellini
Veggies
Salami
Spinach
Pour dressing over and toss well
5. Chill & serve
Refrigerate for at least 30 minutes for best flavor
Toss again before serving
Tips
Add grated Parmesan for extra flavor
Swap salami for grilled chicken for a lighter version
Keeps well in the fridge for 2–3 days
Flavor
Fresh, tangy, savory, and satisfying—perfect for meal prep, picnics, or quick lunches