Firecracker Pasta Salad with Black Olives
Chilled pasta salad combining cooked cheese tortellini with fresh vegetables, black olives, and Parmesan cheese, bound in a garlic-infused red wine vinaigrette. Quick assembly after chilling components makes this ideal for potlucks and summer gatherings.
Ingredients
- ¼ cup red wine vinegar
- ½ cup black olives, pitted, jumbo
- 2 tomatoes, chopped
- 2 cup broccoli florets
- 2 package cheese tortellini, cooked, drained, chilledspinach tortellini1:1pastadairy-free
removes dairy content if using dairy-free tortellini
Full guide → - ½ cup Parmesan cheese, grated
- ¼ cup olive oil
- 1 green bell pepper, large, chopped
- 4 tsp garlic, chopped
Instructions
- 1
Heat olive oil in a small saucepan over medium-high heat.
- 2
Add garlic and cook for 1 minute.
- 3
Pour into a large bowl and cool.
- 4
Whisk in vinegar.
- 5
Add cooked and chilled pasta, tomatoes, broccoli, bell pepper, halved olives, and Parmesan cheese.
- 6
Toss well to coat.
- 7
Refrigerate or serve immediately.
Tips
Cook and chill tortellini ahead to speed assembly.
Halve olives after pitting for even distribution.
Good to Know
Refrigerate in airtight container up to 2 days. Dress lightly before storage to prevent sogginess.
Cook and chill tortellini, chop vegetables and store separately up to 1 day ahead. Assemble and dress just before serving.
Serve chilled as a side dish or light main course. Can be served immediately after assembly or after refrigeration.
Common Mistakes
Do not skip cooling the garlic oil before whisking vinegar to prevent vinegar from evaporating.
Do not overdress the salad hours ahead to avoid soggy pasta.
Substitutions
Dairy-Free Swaps
removes dairy content if using dairy-free tortellini
Full guide →