Equipment Needed
- Large pot
- Colander
- Large mixing bowl
- Small bowl or jar for dressing
- Sharp knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
We start with the heart of the salad: the tortellini. Bring a large pot of generously salted water to a rolling boil—it should taste like the sea. Cook your tortellini according to the package directions for al dente, usually just 2-4 minutes for fresh. This is crucial. I once overcooked them, and they turned mushy and fell apart when tossed. As soon as they’re done, drain them in a colander and rinse immediately under cold running water. This stops the cooking process and cools them down completely, preventing them from becoming a sticky clump. Let them drain well.
While the pasta cools, we prep our vibrant mix-ins. This is the fun, colorful part. Chop the salami into bite-sized pieces, halve the cherry tomatoes, dice the cucumber and bell peppers, slice the red onion and olives, and chiffonade the fresh basil. I like to keep the mozzarella balls whole if they’re small, or cube them if large. Having everything prepped and ready makes assembly a breeze. I always toss the sliced red onion in the dressing for a few minutes first; it slightly pickles them and tames their raw bite.
Now, let’s make the magic dressing. In a small bowl or jar, whisk together the ½ cup of zesty Italian dressing and the 2 tablespoons of pesto until completely emulsified. The pesto will thicken the Italian dressing into a gorgeous, speckled, green-hued coating. Taste it! This is when I usually add a pinch more salt and pepper. The combination is so much greater than the sum of its parts—it’s herbaceous, garlicky, tangy, and rich all at once.(See the next page below to continue…)