Tortellini pasta salad is the perfect dish for days when you crave something light, fresh, and bursting with flavor!
The blend of fresh veggies, savory meats, and cheesy tortellini tossed in a tangy homemade vinaigrette dressing is to die for.
This salad is perfect for summer potlucks, picnics, or any gathering.
It’s best served chilled, so I like to make it ahead of time and let all the flavors meld together in the fridge. Trust me, it’s worth the wait!
Why You’ll Love This Tortellini Pasta Salad
Crowd-Pleasing Flavors: This salad packs a flavor punch with the perfect blend of savory, tangy, and fresh ingredients.
Visual Appeal: This salad is visually appealing, thanks to colorful ingredients like cherry tomatoes, spinach, and mozzarella balls.
Easy Preparation: The recipe is straightforward and easy to follow, with simple steps even novice cooks can handle.
Make-Ahead Convenience: This salad can be prepared in advance and stored in the refrigerator, allowing the flavors to meld together.
Ingredients
- Cheese Tortellini: The heart of the salad, these tender pasta pockets are filled with creamy cheese.
- Cherry Tomatoes: They bring bright bursts of juicy sweetness in every bite.
- Cucumber: Cool, crunchy, and refreshing, it adds a delightful texture contrast.
- Red Onion: It’s thinly sliced for a subtle, sharp bite that complements the other flavors.
- Pitted Kalamata Olives: Briny, bold, and irresistibly salty, they’re a Mediterranean must-have.
- Fresh Mozzarella Balls: The soft, milky morsels melt in your mouth.
- Salami or Pepperoni: Savory and spicy, they give the salad a hearty, meaty element.
- Grated Parmesan Cheese: It’s nutty, salty, and oh-so-satisfying. Sprinkle generously!
- Baby Spinach or Arugula: Tender greens add a fresh, peppery note.
- Chopped Fresh Basil: It’s fragrant, vibrant, and the perfect finishing touch.
- Dressing: A blend of extra virgin olive oil, red wine vinegar, Dijon mustard, honey, garlic, dried oregano, salt, and pepper ties it all together.
How to Make Tortellini Pasta Salad
This salad comes together in minutes!
1. Cook the tortellini. Cook the tortellini in salted water until al dente. Drain, rinse with cold water, and transfer to a bowl.
2. Make the dressing. In a jar, combine the oil, vinegar, mustard, honey, garlic, oregano, salt and pepper. Shake well.
3. Toss the tortellini. Pour half the dressing over the warm tortellini and toss to coat. Let cool for 10 minutes.
4. Add the ingredients. Add the tomatoes, cucumber, onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl. Pour the remaining dressing and toss.
5. Refrigerate the salad. Cover and refrigerate the salad for at least 2 hours to allow flavors to meld. Toss again and adjust the seasoning if needed.
6. Serve the salad. Garnish with basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!
Tips for the Best Tortellini Pasta Salad
These easy tips will make your pasta salad even better.
- Try a tortellini twist. Instead of cheese tortellini, you can use meat or spinach tortellini. You can also try other short pasta shapes like penne or rotini.
- Mix up the mozzarella. Substitute with mozzarella pearls or cubed fresh mozzarella. These options maintain the creamy texture and flavor.
- Pack in some protein. Add grilled chicken, prosciutto, ham, or cooked shrimp to make it a main dish salad.
- Try veggie variations. Try adding blanched asparagus, roasted red peppers, sun-dried tomatoes, or marinated artichokes.
- Serve it your way. Serve chilled or at room temperature. This salad pairs well with grilled meats and garlic bread or as a standalone dish at picnics and potlucks.
How to Store
Follow these tips to keep your pasta salad fresh.
To Make Ahead: Cook the tortellini and toss with half the dressing while still warm. Let cool, then add the remaining ingredients except spinach/arugula and the remaining dressing. Cover and refrigerate for up to 2 days. Add the greens and remaining dressing just before serving.
To Store Leftovers: Cover leftover tortellini salad tightly with plastic wrap or transfer to an air-tight container. Refrigerate for 2-3 days. If it dries out, toss with a bit of extra dressing or vinegar before serving.
Tortellini Pasta Salad
8
servings15
minutes10
minutes370
kcalThis tortellini pasta salad will be the hit of any party! With cheesy tortellini and a tangy Italian dressing, everyone will devour it.
Ingredients
- For the Salad:
20 oz refrigerated cheese tortellini
1 pint cherry tomatoes, halved
1 cucumber, peeled and chopped
1/2 red onion, thinly sliced
1 cup pitted kalamata olives, chopped
1 cup fresh mozzarella balls
1/2 cup chopped salami or pepperoni
1/2 cup grated Parmesan cheese
2 cups baby spinach or arugula
1/4 cup chopped fresh basil
- For the Dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1 tsp honey
1 clove garlic, minced
1/2 tsp dried oregano
Salt and pepper to taste
Instructions
- Cook the tortellini in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
- While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, honey, garlic, oregano, salt and pepper. Shake well until emulsified.
- Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
- Add the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.
- Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving. Add more salt, pepper, or vinegar if needed.
- Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!
