Tortellini Pasta Salad
This tortellini pasta salad is the dish I bring to every potluck, cookout, and family gathering because it disappears within minutes. Cheese tortellini gets tossed with crisp veggies, salty salami, and a tangy Italian dressing for a cold pasta salad that works as a side dish or a light main. It comes together in under 30 minutes, holds up beautifully in the fridge, and honestly tastes even better the next day.
Equipment
- Large stockpot for boiling the tortellini
- Colander for draining the pasta
- Large mixing bowl for tossing everything together
- Salad spinner for drying the herbs and greens (optional)
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
Ingredients
- 20 ounces refrigerated cheese tortellini one package
- 1 cup mozzarella pearls (bocconcini) drained
- 4 ounces Genoa salami cubed or cut into quarters
- 1 pint cherry tomatoes halved
- 1 English cucumber diced
- 1/2 red onion thinly sliced
- 1/2 cup kalamata olives halved
- 1/4 cup pepperoncini sliced
- 1/2 cup Parmesan cheese grated
- 1/4 cup fresh basil chopped
- 2 tablespoons fresh parsley chopped
- 1 cup Italian dressing plus more to taste
- salt to taste
- black pepper to taste
Instructions
- Bring a large stockpot of generously salted water to a rolling boil. Add the cheese tortellini and cook according to package directions until the pasta floats and is tender but still holds its shape.
- Drain the tortellini in a colander and rinse under cold running water for 1 minute to stop the cooking process. Shake well and let sit to drain completely.
- While the pasta cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, cube the salami, and halve the olives and pepperoncini. Chop the fresh herbs.
- Add the cooled tortellini to a large bowl along with all the prepared vegetables, salami, olives, pepperoncini, mozzarella pearls, Parmesan, basil, and parsley.
- Pour the Italian dressing over the salad and gently fold everything together until evenly coated. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving. Give it a final toss, adjust seasoning if needed, and serve cold.
Notes
- Never skip rinsing the tortellini in cold water, or it will keep cooking and turn mushy.
- Salt your pasta water generously, since this is your only chance to season the tortellini itself.
- Cut all your vegetables to a similar size so every bite has a good mix of ingredients.
- Add fresh herbs close to serving time so they stay vibrant instead of wilting.
- Dress the salad in stages rather than all at once, since tortellini can soak up a lot of dressing as it sits.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If the salad looks dry after a day or two, mix in a splash of extra Italian dressing.
- This salad does not freeze well, since the tortellini and vegetables both become mushy once thawed.
- Swap the salami for pepperoni or diced ham for a different flavor profile.
- Add cubed rotisserie chicken to turn it into a filling main dish salad.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 29gProtein: 13gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 710mgPotassium: 180mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 8mg
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