The homemade balsamic dressing ties everything together with its tangy, slightly sweet notes, adding a gourmet touch to every bite. Whether served as a side or the star of the table, this dish is as versatile as it is delicious.
Ingredients
- Salad
- Tortellini frozen or refrigerated (20 oz)
- Mozzarella pearls 8 oz, approximately 1 ½ cups
- Sundried tomatoes drained, chopped, and patted dry (7 oz)
- Baby spinach 2 cups
- Diced bell peppers red and green (2 cups)
- Chopped salami or substitute with pepperoni (1 cup)
- Finely diced red onion ½ cup
- Kalamata olives ¾ cup
- Grated Parmesan cheese ¼ cup
- Balsamic Dressing or use up to 1 ¼ cups of a preferred bottled variety
- Extra virgin olive oil ¾ cup
- Balsamic vinegar ⅓ cup
- Honey 3 tablespoons
- Dijon mustard 3 teaspoons
- Garlic powder 1 teaspoon
- Salt ¾ teaspoon
- Black pepper ¼ teaspoon
Instructions
- Prepare the dressing by combining olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper in a small food processor or a sealable jar. Blend or shake thoroughly until emulsified. Refrigerate until needed.
- Cook the tortellini according to the instructions provided on the package, ensuring not to overcook. Once done, drain and transfer to a large mixing bowl.
- While the tortellini is still warm, add ½ cup of the prepared dressing. Use a silicone spatula to gently toss, ensuring the pasta is evenly coated. Allow the mixture to cool for approximately 10 minutes.
- Once cooled, incorporate the spinach, bell peppers, mozzarella, sundried tomatoes, salami, red onion, olives, and Parmesan cheese into the bowl. Add up to an additional ½ cup of dressing, and toss delicately to combine all components.
- Cover the salad and refrigerate for 2 to 3 hours to allow the flavors to meld. If preferred, drizzle any remaining dressing over the salad just before serving. For preparations made a day in advance, consult the notes for optimal freshness.