Name: Tortellini Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
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 tablespoon Dijon mustard; 1 teaspoon honey; 1 clove garlic, minced; 1/2 teaspoon dried oregano; Salt and pepper to taste

Jump to Recipe

Tortellini Pasta Salad brings bold Italian flavors together in one colorful, satisfying bowl. This vibrant dish combines tender cheese-filled tortellini with crisp vegetables, savory meats, and a tangy homemade dressing. Whether you need reliable side dish recipes for a cookout or a fresh option for meal prep, this crowd-pleasing salad delivers every time. Because it tastes even better after chilling, it works perfectly for gatherings, potlucks, and busy weeknights. If you love an easy cold pasta salad packed with texture and flavor, this recipe will quickly become a favorite in your kitchen.

Story

I started making Tortellini Pasta Salad when I needed a dependable dish that could travel well and still taste fresh hours later. Over time, this Tortellini Pasta Salad became my go-to for summer gatherings because it stays vibrant, holds its texture, and satisfies everyone at the table. Unlike many traditional salads, Tortellini Pasta Salad feels hearty without feeling heavy. The cheese tortellini adds richness, while the crisp vegetables keep everything balanced. When I bring this summer tortellini salad to a party, the bowl always comes back empty, which tells me this Italian-inspired favorite never disappoints.

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

For the Dressing:

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper to taste

Step-by-Step Instructions

Preparing the Ingredients

Bring a large pot of salted water to a boil, then cook the tortellini according to the package directions until al dente. Drain immediately and rinse under cold water to stop the cooking process. Transfer the cooled tortellini to a large mixing bowl. Meanwhile, halve the cherry tomatoes, chop the cucumber, slice the red onion thinly, and prepare the olives, mozzarella, salami, Parmesan, spinach, and basil so everything sits ready to assemble.

Cooking Instructions

While the pasta cools slightly, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper in a jar with a tight lid. Shake vigorously until the dressing blends smoothly. Pour half of the dressing over the warm tortellini and toss gently, then let it cool for about 10 minutes. Next, add the prepared vegetables, cheeses, and salami. Pour the remaining dressing over the top and toss until evenly coated. Cover and refrigerate for at least two hours before serving to allow the flavors to blend fully.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcook the tortellini, because soft pasta can fall apart when tossed with dressing. Also, avoid skipping the rinse step, since cooling the pasta quickly helps maintain the ideal texture. Furthermore, slice the onion thinly to prevent overpowering bites, and resist overdressing the salad at first. You can always add more later, but too much liquid can make the salad soggy.

Pro Tips for Better Flavor

For deeper flavor, let the salad rest overnight in the refrigerator. The ingredients absorb the dressing more thoroughly, which creates a more cohesive taste. Additionally, use high-quality olive oil and freshly grated Parmesan for richer results. If you want extra brightness, add a squeeze of fresh lemon juice just before serving. Finally, toss the salad again right before plating so every serving tastes balanced and fresh.

Serving and Storage

How to Serve

Serve this Tortellini Pasta Salad chilled or at cool room temperature for the best texture. It pairs beautifully with grilled chicken, steak, or seafood, and it also stands strong on its own as part of a spread of side dish recipes. Because it holds up well, you can set it out during gatherings without worrying about quick wilting.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. Before serving again, stir the salad thoroughly and adjust seasoning if necessary. If the pasta absorbs too much dressing, add a small splash of olive oil or vinegar to refresh the texture and flavor.

Conclusion

Tortellini Pasta Salad combines fresh vegetables, savory meats, and creamy cheese tortellini in one balanced, satisfying dish. Because it tastes better as it rests, you can prepare it ahead with confidence. Whether you need an Italian pasta salad recipe, a dependable easy cold pasta salad, or a bold summer tortellini salad, this recipe delivers vibrant flavor in every bite. Make it once, and it will quickly earn a permanent place in your rotation.

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Frequently Asked Questions

Can I make Tortellini Pasta Salad ahead of time?

Yes, and you should. Prepare it at least two hours in advance, but overnight works even better. The resting time allows the dressing to soak into the pasta and vegetables, creating fuller flavor throughout the dish.

Can I make this salad vegetarian?

Absolutely. Simply omit the salami or pepperoni. The mozzarella, Parmesan, and tortellini still provide plenty of flavor and texture, making the salad satisfying without meat.

What other vegetables can I add?

You can add bell peppers, artichoke hearts, or sun-dried tomatoes for extra depth. Just keep the proportions balanced so the tortellini remains the star ingredient.