Looking for a dish that’s as colorful as it is delicious? A tortellini pasta salad might be your new favorite go-to! This easy, flavor-packed recipe combines cheesy pasta pockets with crisp veggies, zesty dressing, and endless customization options. Keep reading to discover how to turn a simple salad into a show-stopping side—or a satisfying main!
| Servings: | 6 |
| Prep Time: | 15 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 cup |
Ingredients
- 12 ounces cheese tortellini
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 red bell pepper chopped
- 1 cup sliced black olives
- 1 cup salami sliced into strips
- 3 green onions sliced
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 1 cup Italian dressing
Equipment
- Large pot
- Colander
- Mixing bowls
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
Instructions
- Cook the tortellini: Fill your pot with water and bring it to a boil. Add salt generously — like the sea, as they say! Cook the tortellini according to the package until they are perfectly tender but not mushy. Drain them and rinse under cold water. This stops the cooking process and ensures they are cool for the salad.
- Prep the veggies: While the tortellini cools off, chop all your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and slice those green onions nice and thin. This combo brings crunch, color, and brightness to the dish.
- Handle the add-ins: Slice the salami into thin strips. If you’re using pre-sliced deli salami, stacking a few slices before cutting makes quick work of this. Open your olives and give them a good drain — no one likes a soggy salad.
- Mix it up: In a large bowl, combine the cooled tortellini, veggies, olives, salami, and shredded mozzarella. Toss gently to get those ingredients mingling beautifully.
- Season & dress: Sprinkle in the Italian seasoning, a pinch of salt, and a few cracks of black pepper. Pour the Italian dressing over the salad and toss again until everything is evenly coated. The dressing is the magic that ties it all together.
- Chill: Cover and refrigerate the salad for at least an hour. Trust me, the wait is worth it — those flavors all meld together into the most satisfying bite.
- Serve & enjoy: Just before serving, give your salad a quick stir and taste for seasoning. You can always add a little more dressing if needed. Then serve it chilled or let it come to room temp for a more relaxed vibe. Either way, it is absolutely delicious.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Description
Tortellini pasta salad is the kind of dish that instantly brings sunshine to your table, even on the cloudiest days. Each bite is packed with tender, cheesy tortellini mingled with crisp vegetables, briny olives, and savory salami, all tossed in a tangy Italian-style dressing. It is the perfect balance of rich, satisfying pasta and the refreshing crunch you crave in a summer salad.
This recipe evokes memories of backyard barbecues, colorful potlucks, and family picnics in the park. It offers a hearty twist on traditional pasta salad by using pillowy tortellini, which adds a creamy bite that pairs beautifully with zesty dressing and fresh produce. It is a flavor-packed side dish that can easily hold its own as a main course, especially during warm weather gatherings.
Why You’ll Love This Recipe
This tortellini pasta salad is not only delicious but incredibly convenient. It can be made ahead of time and tastes even better after a few hours in the fridge while the flavors meld together. The recipe requires just a few fresh ingredients and minimal prep, making it perfect for busy weeknights or meal prepping on the weekend.
Its versatility makes it a real crowd pleaser. You can easily customize the veggies, protein, or dressing to suit your taste or dietary needs. Whether you serve it chilled at a summer cookout or pack it for a picnic, this dish always gets rave reviews.
Serving and Storage Tips
This tortellini pasta salad is best served chilled or at room temperature. After preparing, refrigerate it for at least one hour to let the flavors come together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
If making ahead, prepare all ingredients and combine them with dressing no more than 24 hours in advance for maximum freshness. Stir before serving to redistribute the dressing. This dish is not suitable for freezing, as the texture of the tortellini and vegetables will change. Leftovers can be enjoyed cold or slightly warmed in the microwave if preferred.
Course, Cuisine, Keywords
Side Dish, American, Tortellini, Pasta Salad, Potluck, Picnic, Summer, Italian-Inspired
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp instead of salami?
Yes, you can. Just cook the shrimp first and let them cool completely before combining with the other ingredients. It is a great seafood twist for summer dining.
What kind of tortellini should I buy?
Cheese tortellini work perfectly, but you can also try spinach and cheese or even sausage-filled tortellini if you want a heartier dish.
How can I make this gluten-free?
Look for gluten-free tortellini at specialty grocery stores or online and swap out the traditional pasta. Double-check the labels on your Italian dressing too.
We hope you enjoyed this article about Tortellini Pasta Salad – a fresh, flavorful dish for every occasion! If it inspired you, let us know in the comments—we’d love to hear from you. And if it’s not too much trouble, please pin this post or any image you like to Pinterest and give it a like there. Your support means a lot and helps us create even more delicious content for you!
Tortellini Pasta Salad
Ingredients
- 12 ounces cheese tortellini
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 red bell pepper chopped
- 1 cup sliced black olives
- 1 cup salami sliced into strips
- 3 green onions sliced
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 1 cup Italian dressing
Instructions
- Bring a large pot of salted water to a boil and cook tortellini according to package instructions until tender but firm. Drain and rinse under cold water to stop cooking. Set aside to cool.
- While the tortellini cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, slice the olives and green onions, and cut the salami into strips.
- In a large mixing bowl, combine the cooked tortellini, tomatoes, cucumber, bell pepper, olives, salami, green onions, and mozzarella cheese.
- Sprinkle in Italian seasoning and add a pinch of salt and pepper to taste.
- Pour the Italian dressing over the salad and gently toss everything together until well coated.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Before serving, give the salad a quick stir and adjust seasoning as needed. Serve chilled or at room temperature.
