you're on tortellini pasta salad duty

antipasto pasta pasta salad is technically just a salad

May 28, 2023

When I saw these mini cheese tortellini in the italian grocery store, I am absolutely knew what had to be done. Ever since this pasta salad craze on my page, I quite literally cannot go to any store without checking out their pasta selection.

And I’ll say, there are SO MANY OPTIONS. At this point if you’re using penne, it’s a direct insult to me. But tortellini has just been bumped to possibly #1 on the list because of how bangin’ this salad come out. Some of my other faves are orecchiette, lumache, creste di gallo, and paccheri.

Brightland sent me their new Pizza Oil so I decided to try it out in this pasta salad and oh. my. god. This is not sponsored or affiliated at all I was truly just shocked at good it is. It’s herby, and SPICY, and complex and just adds this incredibly undertone to the entire salad. It’s the perfect go-to oil to just add that bit of something to a dish when you don’t want to be bothered with spices and aromatics etc. Petition to change the name to Pasta Salad Oil. But you can also try to add in some red pepper flakes + fresh oregano to replicate some of that flavor profile!

So whether you’re by a pool or just need to feel something in your nyc apartment this weekend - make this pasta salad and just enjoy it under some UV’s <333

THE BIG DAWG:

1 lb cheese tortellini
8 oz mozzarella pearls
1/2 cup sweet sopressata, cut into strips (I prefer getting it from an italian store rather than the thin cold cut version, or cutting it from the log myself)
1/2 head of radicchio, very finely sliced
1/4-1/2 head of iceberg, very finely sliced (depending on how salad-y you want it)
1 1/2 cup cherry tomatoes, halved
1/3 cup black olives, sliced
1/3 cup pepperoncinis, sliced
big handful of basil, finely chopped
1/4 cup parmigiano reggiano, finely grated
1/4 cup parmigiano reggiano, shaved

Bring your pasta water to a boil, salted WELL!! Cook your pasta to perfection (not al dente, since it won’t be cooking further) Do a quick drain + rinse. I don’t go crazyyy rinsing it, I do a 3/4 rinse if you will to get most of the starch off and to make sure it won’t be sticky.
Since the tortellini is still ever so slightly warm, I pour 1/2 the dressing over it to let it ~marinade~ while I make the rest of the salad. Totally not necessary though.
Before adding your lettuces, make sure they’re very dry so your salad doesn’t end up soggy. Combine everything in the bowl with the tortellini and serve topped with shaved ricotta salata (or just more parm or even provolone if you’re intp that) and another drizzle of oil. If you wanted to prep this a day prior, I would recommend adding the iceberg + radicchio prior to serving so it still has that crunch, but I ate leftovers for this 2 days after and it still hit and wasn’t soggy and gross.

Dressing:

1/2 lemon, juiced
1-2 tsp fresh oregano (if not using the Pizza Oil)
2 tsp red pepper flakes (if not using the Pizza Oil)
2 tbsp ish red wine vinegar (try as you go, I did like 15 dashes)
1/3 cup Brightland Pizza Oil (otherwise just sub with good quality olive oil)
splash of pepperoncini brine
1/2 shallot, diced
big pinch of salt
plenty of freshly grated black pepper

mix all of your ingredients together in a small bowl and taste for more seasoning or acidity as your taste buds wish. toss into your salad!!

This is probably my favorite pasta salad I’ve made at the moment. But if this one doesn’t feel right for you, you can check out my Green Goddess + Godfather ones or this Burrata + Crispy Prosciutto one. The Green Goddess salad has been popping off on Instagram lately - so I think it might be a crowd fave if you need something for this weekend!

It still never gets old everytime anyone makes my recipes, so I want to start showing you off to the class!! Pasta salad show and tell!!!!