Easy Italian Pasta Salad with Tortellini & Ravioli – Meal Prep in 30 Minutes!

mozzarella balls

🥗Healthier: feta cheese

💰Cheaper: cubed mozzarella

Feta adds tanginess while cubed mozzarella is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, and pecorino is often less expensive.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is budget-friendly.

Boil water in a large pot.

Add cheese tortellini and ricotta spinach ravioli to the boiling water.

Cook both pastas for 8 minutes as per package instructions, stirring to prevent sticking.

While the pasta cooks, roughly chop a few handfuls of spinach and place it in a large bowl.

Cut 10 slices of hard salami into strips, then into cubes, and add to the bowl with spinach.

Drain the cooked tortellini and ravioli in a strainer and rinse under cold water to stop cooking.

Slice cherry tomatoes into quarters and add to the bowl.

Add black olives to the bowl.

Shred mozzarella cheese and add to the bowl.

Wash and dry basil, then roll and slice it into ringlets before adding to the bowl.

Mix all the ingredients in the bowl to combine.

In a jam jar, combine 1/2 cup olive oil, 1/4 cup balsamic vinegar, Italian seasoning, red pepper flakes, and garlic powder; shake to mix.

Add the cooled pasta to the bowl with the other ingredients.

Pour the dressing over the salad and stir to coat everything evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens