🥗🧀 Tortellini Pasta Salad
Cheesy tortellini, savory salami, juicy cherry tomatoes, crisp cucumber, olives, mozzarella, fresh basil, and colorful peppers come together in this irresistible Tortellini Pasta Salad. It’s fresh, filling, and perfect for potlucks, cookouts, picnics, lunch, or an easy make-ahead side dish.
⏱ Recipe Information
Prep Time: 20 minutes
Cook Time: 3–5 minutes
Chill Time: 30 minutes
Total Time: About 1 hour
Servings: 8–10
Difficulty: Easy
🛒 Ingredients
🧀 Pasta Salad
- 24 oz (680 g) refrigerated or frozen cheese tortellini
- 1 cup chopped salami
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ½ cup sliced black olives
- ½ cup mozzarella cheese, cubed or pearl-sized
- ½ cup red onion, finely diced
- ¼ cup red bell pepper, diced
- ¼ cup green bell pepper, diced
- ¼ cup fresh sweet basil leaves, chopped or torn
🥗 Homemade Italian Dressing
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
🍝 1. Cook the Tortellini
Bring a large pot of generously salted water to a boil.
Cook the cheese tortellini according to the package directions, usually just until tender and cooked through.
Be careful not to overcook it—the tortellini should remain firm enough to hold its shape in the salad.
Drain immediately.
❄️ 2. Cool the Pasta
Transfer the cooked tortellini to a large colander.
Rinse briefly under cold running water to stop the cooking process and cool the pasta.
Drain thoroughly.
Let the tortellini drain well. Excess water can dilute the dressing and make the salad watery.
🥒 3. Prepare the Vegetables
While the tortellini cools, prepare the vegetables.
Halve the cherry tomatoes, dice the cucumber and peppers, finely chop the red onion, and slice the olives.
Cut the mozzarella into small bite-sized pieces if you’re not using mozzarella pearls.
Tear or chop the basil.
🥗 4. Make the Dressing
In a small bowl or jar, combine:
- Olive oil
- Red wine vinegar
- Lemon juice
- Dijon mustard
- Italian seasoning
- Garlic powder
- Sugar
- Salt
- Black pepper
Whisk vigorously or shake in a sealed jar until emulsified.
Taste and adjust the seasoning.
🧀 5. Combine the Salad
Place the cooled tortellini in a large serving bowl.
Add:
- Chopped salami
- Cherry tomatoes
- Cucumber
- Black olives
- Mozzarella
- Red onion
- Red pepper
- Green pepper
- Fresh basil
Pour about ¾ of the dressing over the salad.
Gently toss until everything is evenly coated.
🧊 6. Chill
Cover and refrigerate for at least 30 minutes.
For the best flavor, allow it to chill for 1–2 hours.
The tortellini and vegetables will absorb some of the dressing as the salad rests.
🥗 7. Finish Before Serving
Remove the pasta salad from the refrigerator.
Give it a good toss.
Add the remaining dressing if the salad looks dry.
Taste and adjust with additional salt, pepper, or vinegar as needed.
Garnish with a few fresh basil leaves and extra mozzarella.
Serve chilled or slightly cool.
⭐ Chef’s Tips
Don’t Overcook the Tortellini
Soft tortellini can break apart when tossed with the other ingredients.
Cool It Quickly
Rinsing the tortellini under cold water stops the cooking and prevents the pasta from becoming mushy.
Dress While the Pasta Is Cool
Warm pasta can absorb too much dressing and become greasy.
Let It Rest
At least 30 minutes of chilling allows the flavors to blend beautifully.
Save Some Dressing
Pasta salads tend to absorb dressing as they sit. Reserving some allows you to freshen the salad just before serving.
🌿 Easy Variations
Mediterranean Tortellini Salad
Add artichoke hearts, feta, and roasted red peppers.
Chicken Tortellini Salad
Replace some of the salami with diced grilled or rotisserie chicken.
Spicy Tortellini Salad
Add sliced pepperoncini and a pinch of red pepper flakes.
Pesto Tortellini Salad
Replace half of the Italian dressing with ¼ cup basil pesto.
Creamy Tortellini Salad
Whisk ¼ cup mayonnaise into the dressing for a richer, creamy finish.
Extra Veggie
Add broccoli florets, zucchini, carrots, or spinach.
🧊 Make-Ahead & Storage
This salad is excellent for preparing ahead.
Keep refrigerated in an airtight container.
Refrigerator: Best within 3–4 days.
Before serving leftovers, toss well and add a little extra dressing or olive oil if the tortellini has absorbed too much.
Because the salad contains fresh vegetables and dairy, keep it chilled and don’t leave it at room temperature for extended periods.
🍽️ Perfect for
- Summer cookouts
- Potlucks
- Picnics
- BBQs
- Lunches
- Family gatherings
- Meal prep
- Holiday buffets
- Easy weeknight dinners
🥗🧀 Recipe Summary
This Tortellini Pasta Salad is loaded with cheese-filled tortellini, savory salami, fresh vegetables, mozzarella, black olives, and fragrant sweet basil, all tossed in a bright homemade Italian dressing.
It’s colorful, satisfying, easy to make ahead, and tastes even better after the flavors have had time to mingle.
Cheesy, fresh, savory, and absolutely perfect for sharing! 🧀🍅🌿