Another name for Torellini is “ombelico” (belly button). Hence why popular myths around the creation of the pasta have to do with a man viewing a woman’s belly button and being inspired by its beauty to create a pasta after it. I can’t say many belly buttons have inspired me in my life or that associating belly buttons with my pasta makes it any more appetizing….regardless, I still love tortellini salad. I have no pictures to pair with this post because even after making a double batch, it was all gone by the 5th of July.
This is a super simple salad that can be modified to your liking. The original recipie called for black olives, which I omitted. It also called for making the dressing yourself, but I skipped that step and used Ken’s Italian dressing, which is much easier and just as tasty. I recently used Ken’s Italian with Garlic and Asiago Cheese — it was delicious. I put a few notes in the ingredients list below about specifics of what to choose.
- 1 (16 ounce) package refrigerated cheese tortellini
- I like to buy tri-colored, as it makes the salad very appealing on the eyes.
- 4 ounces sliced Genoa salami, cut into small slivers
- I buy a quarter lb at the grocery store and use about half to a third of it
- 2 green onions, sliced
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
- 1/2 Red pepper, chopped
- 1/2 a Green pepper, chopped
- cherry tomatos, chopped
- use your best judgement on how many, about the same as the red/green peppers
- 6 ounces mozzarella cheese, diced
- I like to buy the packaged olive-sized balls of mozzerella that are soaking in spices and olive oil and cut them in half
- Ken’s Italian Dressing (a little over a half of a cup)
- Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
- Please all other ingredients and cooled tortellini into a large bowl and toss together.
- Add the Ken’s dressing and gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.
TIPS from original recipe:
Took some reviewers advice and used a variety of olives, marinated artichokes, and marinated mozzarella balls from the “Mediterranean Bar” (next to the salad bar) at the grocery store. Added slivered red & green peppers, halved cherry tomatoes, and hard salami. Used tri-colored cheese tortellini – and after cooking, tossed it in a little bit of the marinade from the container of olives, artichokes, and mozzarella so it wouldn’t stick together before I added in all the other ingredients.