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