Italian Tortellini Pasta Salad – Zesty, Hearty, and Perfect for Summer Gatherings
Molly
This Italian tortellini pasta salad brings together tender cheese-filled tortellini, crunchy vegetables, savory salami, and a homemade Italian vinaigrette. It’s a bold, satisfying side dish or main salad that’s perfect for picnics, cookouts, or weekday lunches. Make it ahead and serve it chilled for ultimate convenience and flavor.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course, Salad, Side Dish
Cuisine Italian-Inspired, Mediterranean
Servings 6 servings
Calories 360 kcal
- Cheese Tortellini 20 oz: I prefer refrigerated or frozen over dried for that soft, pillowy texture.
- Salami ½ cup, chopped: Adds salty flavor and protein. You can sub with turkey pepperoni or chickpeas.
- Mozzarella Pearls 1 cup: Creamy and bite-sized—perfect for cold salads.
- Cherry Tomatoes 1 cup: Juicy and colorful. Grape tomatoes work too.
- Bell Pepper 1, diced: I like red or yellow for sweetness and crunch.
- Sliced Black Olives ½ cup: Briny flavor that balances the creamy tortellini.
- Fresh Basil optional: Adds freshness and a little visual pop.
Italian Vinaigrette:
- ⅓ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1 tsp dried oregano
- Salt and pepper to taste
Cook the tortellini. Boil according to package instructions, then rinse under cold water to stop cooking.
Prep the mix-ins. While the pasta cooks, chop the salami, bell pepper, and tomatoes.
Make the dressing. Whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
Combine everything. In a large bowl, mix tortellini, veggies, mozzarella, salami, and olives.
Toss with dressing. Pour the vinaigrette over the salad and toss to coat.
Chill and serve. Refrigerate for at least 30 minutes before serving.
Secret Tips for the Best Italian Tortellini Pasta Salad
1. Boldly season your pasta water: Before you even think about tossing that tortellini into the pot, salt your water like the sea. This is your one chance to infuse the tortellini with flavor from the inside out, giving your pasta salad that extra savory depth.
2. Rinse tortellini for cold salad success: Unlike traditional pasta dishes, this zesty Italian pasta salad benefits from rinsing the cooked tortellini under cold water. It stops the cooking process, keeps the texture firm, and prevents the cheesy pasta from sticking together.
3. Use high-quality Italian dressing: Skip the bland bottled versions—either make your own or choose a bold, tangy dressing with real herbs and garlic. A great Italian dressing brings the tortellini, salami, veggies, and olives together with mouthwatering cohesion.
4. Let it chill for flavor magic: Once you mix everything together, refrigerate your pasta salad for at least 1 hour (overnight is even better). This gives the flavors time to meld and soak into every cheesy, meaty, and veggie-filled bite.
5. Mix textures for big flavor impact: This Italian Tortellini Pasta Salad shines when you use a variety of textures—think crunchy red onion, crisp bell peppers, soft mozzarella pearls, and tender pasta. The contrast keeps every forkful interesting.
6. Don’t skip the protein boost: Hearty add-ins like cubed salami or grilled chicken make this salad more filling and meal-worthy. It transforms from a side dish to a satisfying main course perfect for summer gatherings or easy lunches.
7. Finish with fresh herbs and acidity: A handful of chopped parsley or basil and a quick splash of lemon juice or red wine vinegar right before serving brightens the whole dish. It enhances the zesty tortellini salad flavor and keeps it from feeling too heavy.Keyword best dressing for tortellini pasta salad, cold tortellini pasta salad recipe, easy italian pasta salad with cheese tortellini, healthy italian pasta salad ideas, italian tortellini pasta salad, make-ahead tortellini pasta salad, meal prep pasta salad recipe, mediterranean style tortellini salad, pasta salad with salami and cheese, summer pasta salad with tortellini
