Tortellini Pasta Salad Recipe

Introduction

This tortellini pasta salad is a delightful combination of tender cheese tortellini, savory salami, fresh vegetables, and zesty dressing. It’s perfect as a refreshing side dish or a light main course, especially on warm days.

Ingredients

• 24 ounces frozen cheese tortellini
• 1 cup chopped salami (thick sliced deli hard salami recommended)
• 1 cup cherry tomatoes, washed and halved
• ½ cucumber, sliced and quartered
• ½ cup sliced black olives
• ½ cup mozzarella cheese pearls or diced fresh mozzarella
• ½ cup thinly sliced red onion
• ¼ cup diced red pepper
• ¼ cup diced green pepper
• ¼ cup chopped fresh sweet basil leaves
• ½ teaspoon kosher salt
• ½ teaspoon fresh cracked black pepper
• ¼ cup fresh grated parmesan cheese
• ½ cup zesty Italian salad dressing
• 2 tablespoons pesto sauce

Instructions

1. Step 1: Cook the cheese tortellini according to the package instructions until al dente. Drain and rinse under cold water to cool and stop the cooking process.
2. Step 2: In a large mixing bowl, combine the cooked tortellini, chopped salami, halved cherry tomatoes, cucumber, black olives, mozzarella pearls, red onion, red and green bell peppers, fresh basil, kosher salt, and black pepper.
3. Step 3: Sprinkle the grated parmesan cheese over the combined salad ingredients.
4. Step 4: Drizzle the zesty Italian salad dressing and pesto sauce over the salad.
5. Step 5: Gently toss all ingredients together until well combined.
6. Step 6: Cover and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
7. Step 7: Before serving, give the salad a final toss to coat ingredients evenly. Serve chilled and garnish with additional fresh basil if desired.

Tips & Variations

• For a vegetarian version, omit the salami and add extra vegetables like artichokes or roasted red peppers.
• Use a different cheese such as feta or goat cheese for a different flavor profile.
• To add crunch, consider tossing in toasted pine nuts or chopped walnuts.
• Make sure to rinse the tortellini well under cold water to prevent sticking and overcooking.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best served chilled but can be brought to room temperature if preferred. Avoid freezing, as the texture of the fresh vegetables and cheese may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, preparing the salad a few hours or even the day before helps the flavors meld beautifully. Just make sure to toss it again before serving.

What type of tortellini works best?

Cheese tortellini is ideal for this recipe, but you can also use spinach or mushroom-filled tortellini depending on your preference.

Tortellini Pasta Salad Recipe

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★★★★★

4.6 from 109 reviews

This vibrant Tortellini Pasta Salad features cheese tortellini combined with salami, fresh vegetables, mozzarella, and a zesty Italian dressing, making it a perfect cold dish for picnics, potlucks, or quick lunches. Bursting with fresh flavors and a delightful mix of textures, it is easy to prepare and chill ahead for a refreshing, satisfying meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta and Meat

• 24 ounces frozen cheese tortellini
• 1 cup chopped salami (thick sliced deli hard salami)

Vegetables and Cheese

• 1 cup cherry tomatoes, washed and halved
• ½ cucumber, sliced and quartered
• ½ cup sliced black olives
• ½ cup mozzarella cheese pearls or diced fresh mozzarella cheese
• ½ cup thinly sliced red onion
• ¼ cup diced red pepper
• ¼ cup diced green pepper
• ¼ cup chopped fresh sweet basil leaves

Seasonings and Dressings

• ½ teaspoon kosher salt
• ½ teaspoon fresh cracked black pepper
• ¼ cup fresh grated parmesan cheese
• ½ cup zesty Italian salad dressing
• 2 tablespoons pesto sauce

Instructions

1. Cook Tortellini: Cook the cheese tortellini according to the package instructions until al dente. Drain and rinse under cold water to cool and stop cooking.
2. Combine Ingredients: In a large mixing bowl, add the cooled tortellini, chopped salami, halved cherry tomatoes, sliced cucumber, black olives, mozzarella pearls, thinly sliced red onion, diced red and green peppers, fresh basil leaves, kosher salt, and cracked black pepper.
3. Add Parmesan: Sprinkle the grated parmesan cheese evenly over the combined salad ingredients.
4. Add Dressings: Drizzle the zesty Italian salad dressing and pesto sauce over the salad mixture.
5. Toss Salad: Gently toss all the ingredients until well combined and coated with the dressings.
6. Chill: Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
7. Serve: Before serving, give the salad a final toss to redistribute the dressing. Serve chilled and optionally garnish with extra fresh basil leaves.

Notes

• Ensure tortellini is rinsed with cold water after cooking to prevent it from becoming mushy.
• You can substitute salami with pepperoni or omit for a vegetarian version.
• For a lighter dressing option, use a low-fat Italian dressing.
• Make the salad a few hours ahead for the best flavor absorption.
• Store leftover salad in an airtight container refrigerated for up to 3 days.

Keywords: Tortellini pasta salad, cheese tortellini salad, pasta salad with salami, Italian pasta salad, cold pasta salad, easy pasta salad