Tortellini Pasta Salad
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This Tortellini Pasta Salad is a burst of fresh flavors in every bite! With cheese-filled tortellini, juicy tomatoes, and savory salami, it’s a perfect dish for any occasion. Tossed with a zesty Italian dressing, it’s incredibly easy and delicious.
Before You Begin
- Cook Tortellini Al Dente: Follow the package instructions and cook the tortellini until just al dente. This keeps them firm enough to hold their shape in the salad.
- Rinse with Cold Water: After cooking, rinse the tortellini under cold water. This stops the cooking process and cools them down, making them perfect for a salad.
- Fresh Ingredients: Use fresh cherry tomatoes, basil, and parsley for the best flavor. Fresh herbs add a bright, aromatic touch that dried herbs can’t match.
- Let Flavors Meld: Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and enhances the overall taste.
- Customize the Dressing: Feel free to use your favorite Italian dressing or make your own.
- Prep Ahead: You can prepare all the ingredients ahead of time and assemble the salad just before serving. This makes it a great option for busy days or entertaining.
Ingredients You’ll Need
- Cheese Tortellini: I use cheese-filled, but you can pick your favorite filling.
- Veggies: I used a combination of cherry tomatoes, red onions and black olives. Feel free to customize the salad to use your favorite veggies.
- Mozzarella Cheese: Cut it into small bite size pieces, or you can use baby bocconcini.
- Salami: I like using Hungarian salami or Genoa salami, but use your favorite. Diced ham or pepperoni are great alternatives.
- Fresh Herbs: I chose fresh parsley and basil. Other herbs like fresh oregano, thyme, or chives would be great.
- Italian Dressing: You can use store-bought or homemade dressing.
Bring a large pot of salted water to a boil. Add 1 pound of cheese tortellini and cook according to the package instructions until al dente. Drain and rinse under cold water to cool. Tip: Rinsing the tortellini with cold water stops the cooking process and cools them down for the salad.
In a large bowl, combine the cooked tortellini, 1 cup halved cherry tomatoes, 1 cup mozzarella pieces, 1 cup diced salami, ½ cup sliced black olives, ¼ cup thinly sliced red onion, ¼ cup chopped fresh basil, and ¼ cup chopped fresh parsley. Tip: Mixing all ingredients in a large bowl ensures even distribution of flavors.
Pour ½ cup Italian dressing over the salad and toss gently to coat all the ingredients. Season with salt and pepper to taste. Tip: Toss gently to keep the tortellini and other ingredients intact.
Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Give it a quick toss before serving.
What To Serve This With
This Tortellini Pasta Salad is a versatile dish that pairs well with a variety of sides and mains. Here are some great ideas to complement this delicious salad:
Easy Grilled Chicken Breast
Grilled Chicken Kebabs
Chicken Ranch Burgers
Beef Shish Kebab
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Store it in the refrigerator and give it a good toss before serving to redistribute the dressing.
How do I keep the tortellini from getting mushy?
Cook the tortellini until just al dente and rinse with cold water immediately after draining. This stops the cooking process and keeps the pasta firm.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the salad fresh and flavorful.
Can I freeze this pasta salad?
I don’t recommend freezing this salad as the fresh ingredients like tomatoes and basil don’t hold up well. The texture of the tortellini and cheese may also change.
More Pasta Salads
- Chicken Ranch Pasta Salad
- Taco Pasta Salad
- Caprese Pasta Salad
- Southwest Pasta Salad
- Chicken Club Pasta Salad
- Dill Pickle Pasta Salad
- California Spaghetti Salad
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Tortellini Pasta Salad
Ingredients
- 1 pound cheese tortellini
- 1 cup cherry tomatoes (halved)
- 1 cup mozzarella (cut into bite size pieces, or baby bocconcini)
- 1 cup salami (diced)
- ½ cup black olives (sliced)
- ¼ cup red onion (thinly sliced)
- ¼ cup fresh basil (chopped)
- ¼ cup fresh parsley (chopped)
- ½ cup Italian dressing
- salt and pepper ( to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked tortellini, cherry tomatoes, mozzarella cheese, salami, black olives, red onion, basil, and parsley.
- Pour the Italian dressing over the salad and toss gently to coat all the ingredients. Season with salt and pepper to taste.
- Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Give it a quick toss before serving.
Notes
- Rinse the tortellini under cold water after cooking to stop the cooking process and cool them down for the salad.
- Use fresh cherry tomatoes, basil, and parsley for best results.
- You can substitute diced ham or pepperoni for the salami.
- Chill the salad for at least 30 minutes before serving to let the flavors meld together.
- If the salad seems dry after refrigeration, add a bit more Italian dressing and toss well.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
