Tortellini Pasta Salad Recipe

Introduction

This Tortellini Pasta Salad is a vibrant and flavorful dish perfect for warm days or as a satisfying side. Packed with fresh vegetables, cheese, and a zesty homemade dressing, it’s easy to prepare and sure to impress at any gathering.

Ingredients

• 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

• 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

1. Step 1: 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.
2. Step 2: While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake well until emulsified.
3. Step 3: Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
4. Step 4: Add the cherry tomatoes, cucumber, red onion, kalamata olives, mozzarella balls, chopped salami, grated Parmesan, baby spinach or arugula, and fresh basil to the bowl with the tortellini.
5. Step 5: Pour the remaining dressing over the salad and toss gently to combine all the ingredients evenly.
6. Step 6: Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Before serving, toss again and adjust seasoning with more salt, pepper, or vinegar if needed.
7. Step 7: Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature.

Tips & Variations

• Use fresh basil and quality extra virgin olive oil for the best flavor.
• Substitute turkey pepperoni or omit the salami for a lighter version.
• Add a handful of toasted pine nuts or walnuts for extra crunch.
• Swap arugula for baby spinach if you prefer a milder green.
• Make the salad a day ahead to deepen the flavors, but add fresh greens just before serving to keep them crisp.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. For best texture, add fresh greens or mozzarella just before serving if storing longer. Reheat is not recommended; this salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this salad?

Yes, you can use frozen tortellini; just cook it according to the package instructions and cool it properly before combining with the other ingredients.

How long should I marinate the salad for best flavor?

Allowing the salad to chill and marinate for at least 2 hours helps the flavors meld beautifully. You can also prepare it up to a day in advance for an even richer taste.

Tortellini Pasta Salad Recipe

Print Recipe

★★★★★

4.4 from 134 reviews

This vibrant Tortellini Pasta Salad combines tender cheese tortellini with fresh vegetables, savory salami, and creamy mozzarella, all tossed in a tangy homemade red wine vinaigrette. Perfect for a refreshing lunch or as a party side dish, this salad is easy to prepare ahead of time and delicious served chilled or at room temperature.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 20 minutes
• Yield: 6–8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

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

1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until al dente, usually about 3-5 minutes. Drain the tortellini and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
2. Make the Dressing: In a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake well vigorously until all ingredients are emulsified and well combined.
3. Toss Tortellini with Half the Dressing: Pour half of the prepared dressing over the warm tortellini. Toss gently to evenly coat each piece. Allow the tortellini to cool for 10 minutes to absorb the flavors.
4. Add the Vegetables and Cheese: To the bowl with tortellini, add halved cherry tomatoes, peeled and chopped cucumber, thinly sliced red onion, chopped kalamata olives, fresh mozzarella balls, chopped salami or pepperoni, grated Parmesan cheese, baby spinach or arugula, and chopped fresh basil.
5. Combine with Remaining Dressing: Pour the remaining dressing over the salad ingredients and toss gently to combine everything thoroughly and evenly.
6. Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours. This resting period allows the flavors to meld beautifully.
7. Serve: Before serving, toss the salad again and taste for seasoning. Adjust salt, pepper, or vinegar if needed. Garnish with extra fresh basil leaves and Parmesan cheese if desired. Serve chilled or at room temperature and enjoy!

Notes

• Be sure to rinse the tortellini under cold water after cooking to prevent them from sticking together and to stop the cooking process.
• The salad tastes even better the next day as the flavors have more time to meld.
• You can substitute the salami or pepperoni with cooked chicken or leave it out for a vegetarian option.
• Use fresh herbs and good quality olive oil for the best flavor in the dressing.
• This salad can be made a day in advance for easy entertaining.

Keywords: Tortellini pasta salad, cheese tortellini salad, Italian pasta salad, summer pasta salad, easy pasta salad, make ahead pasta salad