Olive Tortellini Pasta Salad Recipe


20 oz Buitoni Three Cheese Tortellini Pasta
1½ cups black olives, drained
1½ cups green olives, stuffed with pimentos, drained
½ lb. salami, sliced into strips
For The Dressing:
½ cup extra virgin olive oil
¼ cup red wine vinegar
¼ cup parmesan cheese, finely grated
3 tsp garlic, minced
1 tbsp dried oregano
1 tbsp parsley, freshly chopped
½ tsp red pepper flakes


Boil the tortellini according to package instructions, about 7 minutes, until al dente. Drain and run cool water over the pasta to cool it off. Add pasta to a large bowl.
Add the black and green olives as well as the salami to the bowl with the pasta.
For the Dressing
Combine the ingredients for the dressing in a mason jar and seal the lid tightly. Shake until fully combined, then pour over pasta and olives and stir to coat completely. Cover and store in refrigerator until ready to serve

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