This Tuscan Natol Terrini Pasta Salad is simple and packed with flavour. Soft cheese filled tortellini is combined with all simple sweet balsamic vinaigrettes, including spinach, cherry tomatoes, salami, Italian olives, tanned tomatoes, fresh basil, Tuscan cheese blend, and pearl mix of mozzarella cheese.
Summer = Pasta salad.
The moment Michigan weather starts to warm up, we bake. And I love nothing but making a simple dinner of grilled chicken (steak, salmon, shrimp, etc.) and pairing it with some form of salad. I don’t care if it’s a huge lush salad, potato salad, pasta salad. I love the coolness of the salad along with the grilled but warm and crunchy char. And this Tuscan Natol Terrini Pasta Salad is one of our favorites.
The cheese-filled tortellini is mixed with spinach, cherry and grape tomatoes, dyed salamitoscano, mozzarella cheese pearls, Italian olives, tanned tomatoes, fresh basil and a tuskaan blend of three cheeses. All of this drizzles down on a very simple sweet balsamic vinaigrette.
That’s seriously good! I think you’re going to love this just like us!
You will need this Tuscan Natol Terrini Pasta Salad.
For dressing:
Olive oil – adds richness and flavor. It lends you the sweetness and skin. Balsamic Glaze – Use homemade or store-bought. Garlic – Adds a unique punchy flavour. Italian seasonings – use homemade or store-bought. Kosher Salt – Enhances the flavor of this dressing. Freshly ground black pepper – this adds a subtle bite and flavour. Red Chili Pepper Flakes – Adds flavor and subtle spicy kicks.
For salads:
Tortellini Pasta filled with cheese – For best results, use fresh tortellini (not dried). Baby spinach – mild, slightly sweet, refreshing. Cherry/Grape Tomato Mix – I love the colorful pops to add to my pasta salad. Hard Salami – I use unoccurred Tuscano Salami (from Fredrik of Major – not sponsored). Or use the Genoa Hard Salami. Mozzarella Pearl – Or, 8 ounces of fresh mozzarella can be diced into small cubes. Italian Olive Blend – A blend of black, green and blonde olives. If your grocery store has an olive bar, check it out there! Sun-Dried Tomatoes – Use sun-dried tomatoes stuffed in olive oil. Basil (fresh) – lends you a bright herbaceous flavour. Tuscan 3 Cheese – A blend of shaved Parmesan, Asiano and Romano cheese.
Make a vinaigrette:
In a glass jar or container with a tight fit lid, add 1/2 cup olive oil, 1/3 cup balsamic glaze, fresh garlic with 1-2 cloves grated, 2 teaspoons of Italian seasonings, 1/2 teaspoons of kosher salt, 1/4 teaspoon fresh piccoon, and 1/2 cup chunks.
Secure the lid and shake well to combine.
Cook Tortellini:
Bring a large pot of salted water to a boil.
Add the 20 ounces of cheese filled tortellini and cook according to the package instructions.
Drain and rinse with cold water.
Why do you rinse pasta with water when making pasta salad?
Doing this will rinse any of the starch clinging to the pasta, preventing the pasta from sticking together. It also stops cooking and cools the pasta, allowing you to quickly make salads.
I just rinse the pasta for a cold salad. Otherwise, I think it is considered a sin of cooking.
Build a pasta salad:
In a large mixing bowl, add the cold cooked tortellini and two generous baby spinach.
Then 2 cups of half cherry/grape tomatoes, 5 ounces half Italian olives, 7-8 ounces Tuscan (hard) salami, 8 ounces Mozzarella pearl, 1/3 heaping cup Juli endo ride tomatoes, 3/4 cup Tuscan cheese blend, 1 cup small fresh base leaves.
Give the dressing a good shaking and pour half of it over the salad.
Gently throw well and combine them.
Serve a pasta salad:
Transfer to a serving bowl or platter.
You can drizzle a little bit more of a balsamic dressing or serve it on the side for those who want more. Garnish with fresher basil leaves and freshly ground black peppers.
Add grilled Italian chicken to eat:
In a bowl, mix 2 teaspoons of avocado oil, 1/2 lemon juice, 1 tablespoon of Italian, 1/2 teaspoon of garlic powder, and a few pinch of red chili flakes, and 3/4 teaspoon of salt. Throw a thin cut of 1-1-1/4 pounds, boneless, skinless chicken breast and marinate at the counter for 30 minutes. Grill on each side for 4-6 minutes (depending on thickness) or until fully cooked. Let it rest for 5-6 minutes before slice and/or dicing and adding to the pasta salad.
What to offer with pasta salad:
Click here for pasta salad recipes!
If you want to make it in advance:
Prepare all the ingredients, chill in the fridge and toss together just before serving. Otherwise, there is a risk of spinach getting soaked.
enjoy! And if you try this Tuscan Natol Terrini Pasta Salad recipe, let me know! Take a photo and tag it on Twitter and Instagram!
yield: 16 Serving
Tuscan Nattle Terrini Pasta Salad
For dressing:
1/2 cup olive oil1/3 cup Balsamic GL Medicine2 Little cloves Garlic, Grated1½ Small spoons Italian seasonings1/2 Small spoons Kosher salt1/4 Small spoons Freshly ground black pepper1/4 Small spoons Red chili pepper flakes, It tastes more or less
For pasta salad:
20 Ounce Tortellini filled with cheese2 A handful (generous) Spinach baby2 cup Half of cherry tomatoes, I like to use tomato mix6-8 Ounce Tuscan Haad Salami, Or your chosen hard salami, sliced into thin strips8 Ounce Mozzarella pearl5 Ounce Italian olive blend in pit, Slice in half1/3 (Piled) Cup Thinly sliced sun-dried tomatoes packed in oil3/4 cup Tuscan cheese blend, Shaved Parmesan, Romano and Asian Go Cheese Blend1 cup Small to medium basil leaves , It’s loosely packed
Make a vinaigrette:
In a tightly fitted, lidded glass jar or container, measure and add olive oil, balsamic aze medicine, garlic, Italian seasonings, kosher salt, fresh black pepper, and red pepper flakes (to taste or omit).
Secure the lid and shake well to combine.
Make a pasta salad:
Prepare all the other ingredients while a large pot of salted water is boiling. Once it boils, add the tedrain and rinse with cold water. Tortellini and cook according to the instructions on the package. Pour into a colander, rinse with cold water, and drain.
Add the cooked and cooled tortellini to a large mixing bowl. Add spinach, half the cherry tomatoes, Italian olives, salami, mozzarella cheese pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves.
Give the dressing a good shaking and pour half of it into the salad. Gently throw well and combine them.
Transfer to a serving bowl or platter. Drizzle with a little more balsamic dressing, serve side dressing, or dressing for those who want more. Garnish with fresher basil leaves and freshly ground black peppers.
Nutrition Disclaimer: All information presented on this site is for informational purposes only. I am not a certified nutritionist and nutritional information shared on Simplescratch.com should be used as a general guideline only.
Serving: 0.75cup, calorie: 300kcal, carbohydrates: 20g, protein: 13g, fat: 19g, Saturated fat: 6g, Polyunsaturated fat: 1g, January Saturated Fat: 9g, cholesterol: 36mg, sodium: 772mg, potassium: 110mg, fiber: 2g, sugar: 3g, Vitamin A: 362iu, Vitamin C: 5mg, calcium: 192mg, iron: 1mg
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(TagStoTRASSLATE) Easy Recipes (T) Italian (T) Pasta Salad (T) Side Dish (T) Summer Recipes (T) Torterini
