I’ve always been on the hunt for the perfect summer side dish, and this tortellini pasta salad with Italian dressing is it. After I tried swapping regular pasta for cheese tortellini, I landed on this guaranteed crowd-pleaser. It’s a vibrant mix of cheesy pasta, savory salami, crisp veggies, and creamy mozzarella, all tossed in a zesty homemade vinaigrette. This recipe is simple enough for a weeknight but feels special enough for any potluck or barbecue.
Ingredients
For the Pasta Salad
- 1 (20 oz.) bag refrigerated cheese tortellini
- 9 oz. hard salami, cut into cubes
- 2 cups cherry tomatoes, halved
- 1 cup bell pepper, chopped
- 1 (6 oz.) can sliced black olives, drained
- 8 oz. mozzarella pearls
- ⅓ cup fresh basil leaves, sliced thin
- ¼ cup red onion, sliced
- ¼ cup parmesan cheese, shredded (optional)
For the Homemade Italian Vinaigrette
- ½ cup olive oil
- ½ cup red wine vinegar
- 1½ Tbsp Italian seasoning
- 3 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
How to Make the Best Tortellini Pasta Salad with Italian Dressing
The process is simple, but following these steps ensures the perfect texture and flavor every time.
1. The first step is to cook the tortellini. Bring a large pot of salted water to a boil and cook the tortellini until al dente according to package directions. Immediately drain and rinse with cold water. This is crucial because it stops the cooking and prevents the pasta from becoming mushy.
2. While the tortellini cools, prepare the other ingredients. Chop your vegetables and cube the salami. Having all your components ready makes assembly quick and easy.
3. Next, whisk together the Italian dressing. In a small bowl or jar, combine the olive oil, red wine vinegar, Italian seasoning, garlic, salt, and pepper. Whisk or shake vigorously until the dressing is smooth and emulsified.
4. Finally, combine and chill the salad. In a large bowl, gently mix the cooled tortellini, salami, vegetables, mozzarella, and basil. Pour about two-thirds of the dressing over the top and toss to coat. For the best flavor, cover and chill for at least 30 minutes. Add the remaining dressing just before serving.
My Best Tortellini Pasta Salad with Italian Dressing Tips
After making this salad countless times, I’ve learned a few tricks that make a huge difference.
The Secret to a Non-Soggy Pasta Salad
To avoid a dry salad, dress it in two stages. Add most of the dressing initially, but reserve a little. A final splash right before serving freshens everything up beautifully.
Don’t Overcook the Pasta
Cook the tortellini just until it’s al dente. If it’s too soft, it will fall apart when tossed with the other ingredients. A firm texture is key.
Let It Marinate for Maximum Flavor
Patience pays off. Letting the salad sit for at least 30-60 minutes allows the pasta and mozzarella to absorb the zesty flavors of the dressing.
Salt Your Pasta Water Generously
This is your only chance to season the pasta itself. Well-salted water provides a foundation of flavor that makes the entire dish taste balanced.
Variations of Tortellini Pasta Salad
This recipe is a great template for customization, so feel free to get creative based on your preferences. For a heartier meal, you can easily add some protein like diced grilled chicken or a can of rinsed chickpeas. To change up the flavor profile, try different cheeses; crumbled feta adds a salty, briny kick, while shaved Parmesan offers a sharper flavor. If you like a little heat, add a pinch of red pepper flakes to the dressing or mix in some sliced pepperoncini for a tangy spice. For an extra layer of freshness and nutrients, you can also fold in a handful of fresh spinach or arugula just before serving.
For another great side dish idea, check out our Greek Chicken Salad.
FAQs
Can I just use store-bought Italian dressing for pasta salad?
Yes, absolutely. For a fresher taste, whisk in a squeeze of lemon juice or a bit of Dijon mustard.
What are the five mistakes to avoid with pasta salad?
- Overcooking the pasta.
- Not rinsing the pasta in cold water.
- Dressing the pasta while it’s still warm.
- Forgetting to salt the pasta water.
- Not using enough dressing (add extra just before serving).
What is the best sauce to eat with tortellini?
For a cold salad, a vinaigrette is perfect. When served hot, tortellini is great with pesto, marinara, or a simple butter and sage sauce.
When should you add dressing to pasta salad?
Add the dressing only after the pasta is completely cool. Then, let the salad chill to allow the flavors to meld together.
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Tortellini Pasta Salad
- Total Time: 55
- Yield: 10 1x
Description
Elevate your summer gatherings with this vibrant and cheesy Tortellini Pasta Salad! A guaranteed crowd-pleaser, this recipe combines tender cheese tortellini, savory salami, crisp vegetables, and fresh mozzarella, all tossed in a zesty homemade Italian vinaigrette. It’s the perfect make-ahead side dish for any potluck, barbecue, or easy weeknight meal.
Ingredients
For the Pasta Salad
1 (20 oz.) bag refrigerated cheese tortellini
9 oz. hard salami, cut into cubes
2 cups cherry tomatoes, halved
1 cup bell pepper, chopped
1 (6 oz.) can sliced black olives, drained
8 oz. mozzarella pearls
⅓ cup fresh basil leaves, sliced thin
¼ cup red onion, sliced
¼ cup parmesan cheese, shredded (optional)
For the Homemade Italian Vinaigrette
½ cup olive oil
½ cup red wine vinegar
1½ Tbsp Italian seasoning
3 garlic cloves, minced
1 tsp salt
1 tsp black pepper
Instructions
Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Immediately drain the pasta and rinse with cold water to stop the cooking process and prevent it from becoming mushy.
Prepare the Mix-Ins
While the tortellini is cooling, chop the vegetables and cube the salami. Having all your components ready will make assembly quick and easy.
Whisk the Dressing
In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and pepper. Whisk or shake vigorously until the dressing is smooth and well combined.
Combine and Chill
In a large serving bowl, gently mix the cooled tortellini, salami, tomatoes, bell pepper, olives, mozzarella pearls, and fresh basil. Pour about two-thirds of the dressing over the salad and toss to coat. Cover and chill for at least 30 minutes to allow the flavors to meld. Toss with the remaining dressing just before serving for a fresh finish.
Notes
Maximum Flavor: For the best results, let the salad marinate in the refrigerator for at least 30-60 minutes. This allows the pasta and mozzarella to absorb the zesty flavors of the dressing.
Avoid Soggy Salad: Add most of the dressing initially, but reserve a small amount. A final splash right before serving freshens everything up beautifully and ensures the salad isn’t dry.
Pasta Perfection: Be careful not to overcook the tortellini; cook it just until al dente so it holds its shape when tossed. Remember to generously salt your pasta water, as this is the only opportunity to season the pasta itself.
Creative Variations: Feel free to customize! Add grilled chicken or chickpeas for extra protein, try crumbled feta for a briny kick, or mix in a pinch of red pepper flakes for some heat.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Tossing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 565
- Sugar: 5
- Sodium: 1250
- Fat: 38
- Saturated Fat: 12
- Unsaturated Fat: 24
- Carbohydrates: 35
- Fiber: 4
- Protein: 21
- Cholesterol: 55
Keywords: tortellini pasta salad, Italian pasta salad, cold pasta salad, summer salad, potluck recipe, salami salad, cheese tortellini, easy pasta salad
