Servings: 6 cups
Calories: 287kcal
Ingredients
- 1 pound Tortellini pasta dry or frozen will work
- 1/2 cup Cucumber diced
- ¼ cup Red bell pepper diced
- ¼ cup Red onion diced
- ¼ cup Salami diced (optional)
- ¼ cup Cheddar cheese shredded
- Shredded parmesan cheese to serve (optional)
- Fresh chopped basil to serve (optional)
Dressing for pasta salad:
- ¼ cup Olive oil
- 2 tablespoons Red wine vinegar or balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- Salt and pepper to taste
Instructions
- Cook the tortellini pasta according to package instructions: boil in a large pot of water for about 7-10 minutes. Once it is fork tender, drain it and rinse it with cold water to stop the cooking process. Now set it aside.
- While the pasta cools down a bit, make the dressing for the pasta salad. In a small bowl combine the olive oil, red wine vinegar, dijon mustard, thyme, and oregano. Whisk it all together until it is fully combined.
- Taste the dressing for salt and pepper, and add ¼ teaspoon at a time until it reaches the desired taste.
- Now in a large bowl, combine the cooked pasta, cucumber, red bell pepper, red onion, salami (if you’re adding it), and shredded cheddar cheese.
- Pour the dressing over the pasta salad and use a spoon to toss it gently until everything is fully combined.
- Sprinkle grated Parmesan cheese over the top of the salad.
- Cover and refrigerate for at least an hour before serving to allow the flavors to meld together. Serve cold, and ENJOY!
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 28g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 477mg | Fiber: 2g | Sugar: 1g
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