Tuscan Tortellini Pasta Salad

By Simply Scratch

Ingredients

1/2 cup olive oil
1/3 cup balsamic glaze
2 small cloves garlic (grated)
1½ teaspoons italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (more or less to taste)
20 ounces cheese filled tortellini
2 (generous) handfuls baby spinach
2 cups cherry tomato halves (I like to use a mix of tomatoes)
6 to 8 ounces tuscan hard salami (or hard salami of your choice, sliced into thin strips)
8 ounces mozzarella pearls
5 ounces blend of pitted Italian olives (sliced in half)
1/3 (heaping) cup thinly sliced sun-dried tomatoes packed in oil
3/4 cup tuscan cheese blend (a blend of shaved parmesan, Romano and asiago cheese)
1 cup small to medium basil leaves (loosely packed)

Prep Time14mins
Cook Time10mins
Servings16

Instructions

MAKE THE VINAIGRETTE:

In a glass jar or container with a tight-fitting lid, measure and add olive oil, balsamic glaze, garlic, italian seasoning, kosher salt, freshly ground black pepper and red pepper flakes (to taste or simply omit it).

Secure the lid and shake well to combine.

MAKE THE PASTA SALAD:

Prep all other ingredients while a large pot of salted water comes to a boil. Once boiling, add in theDrain and rinse with cold water. tortellini, and cook according to package directions. Pour into a colander and rinse with cold water, let drain.

Add cooked and cooled tortellini into a large mixing bowl. Add baby spinach, cherry tomato halves, Italian olives, salami, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend and fresh basil leaves.

Give the dressing a good shake and pour half of it onto the salad. Gently toss well to combine.

Transfer to a serving bowl or platter. Drizzle with a little more of the balsamic dressing and/ or serve the dressing on the side for those who may want more. Garnish with more fresh basil leaves and freshly ground black pepper.