This vibrant Italian Tortellini Pasta Salad is packed with color, bold flavor, and satisfying texture—perfect for summer picnics, potlucks, or easy weekday dinners. Loaded with cheese-filled tortellini, zesty salami, crunchy vegetables, and a homemade Italian dressing, it’s a refreshing and hearty dish that tastes even better the next day.
Why You’ll Love This Salad
- Bursting with flavor – From the creamy mozzarella pearls to the briny olives and zesty salami, every bite delivers a perfect balance.
- Easy and fast – Cooks up in just 20 minutes with minimal effort.
- Perfect for prep – This salad is even better after chilling for a few hours or overnight.
- Feeds a crowd – Great for gatherings or meal prepping lunch for days.
- Flexible – Easily swap ingredients based on what you love or have on hand.
Ingredients
For the Salad:
- 1 pound cheese tortellini (fresh or refrigerated for best texture)
- 1 cup cherry tomatoes, halved
- 1 cup chopped English cucumber
- ½ cup diced red onion
- ¾ cup sliced salami or pepperoni (cubed, deli-cut preferred)
- 1 cup fresh mozzarella pearls (or cubed mozzarella)
- ½ cup sliced Kalamata olives
- ½ cup sliced pepperoncini peppers
- ¼ cup chopped fresh parsley or basil
For the Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional for heat)
How to Make Italian Tortellini Pasta Salad
1. Make the Dressing:
In a bowl or mason jar, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, pepper, and red pepper flakes. Chill while prepping the salad.
2. Cook the Tortellini:
Boil the tortellini in salted water according to package directions until al dente. Drain and let cool completely.
3. Prep the Veggies and Meats:
Slice tomatoes and cucumbers, cube salami, drain olives and pepperoncini, and chop your herbs.
4. Assemble the Salad:
In a large bowl, toss together the cooled tortellini, veggies, meats, cheese, and herbs. Pour in the dressing and gently fold to coat everything evenly.
5. Chill and Serve:
Cover and refrigerate for at least 3–4 hours, or overnight for best flavor. Stir gently before serving and add a splash of olive oil or vinegar if the pasta looks dry.
Storage Tips
- Refrigerate in an airtight container for up to 4 days.
- Do not freeze—the tortellini and fresh veggies lose their texture after thawing.
- Serve chilled or at room temperature—no reheating needed.
Helpful Tips & Variations
- Use fresh tortellini from the refrigerated section for the best bite.
- Customize it with other meats like prosciutto or pepperoni, or leave out the meat entirely for a vegetarian option.
- Spice it up with red pepper flakes or chopped hot peppers.
- Add extra dressing before serving if the pasta absorbs too much during chilling.
FAQs
Can I make this ahead of time?
Yes, and you should! It tastes better after the flavors meld overnight.
Can I use a bottled dressing?
Absolutely. Just choose a high-quality Italian vinaigrette if you’re short on time.
What if I can’t find mozzarella pearls?
Use chopped fresh mozzarella or provolone.
Is this gluten-free?
Not as written, but you can use gluten-free tortellini to make it so.
Can I skip the meat?
Yes! It’s still flavorful and hearty without it.
Final Thoughts
This Italian Tortellini Pasta Salad is everything you want in a summer side dish: fresh, satisfying, and full of zippy, craveable flavor. It’s easy to make, perfect for prep, and always a hit at the table. Whether you’re serving it up for a backyard cookout or packing it for weekday lunches, this pasta salad belongs in your regular rotation.
Italian Tortellini Pasta Salad
This vibrant Italian Tortellini Pasta Salad is packed with color, bold flavor, and satisfying texture—perfect for summer picnics, potlucks, or easy weekday dinners.
Ingredients
- 12 ounces uncooked cheese tortellini
- 1 English cucumber, sliced into half-inch rounds, then quartered
- 1 pint cherry tomatoes, cut in half
- 1 pound Genoa salami, cut into half-inch cubes
- Half cup whole pitted kalamata olives
- Half cup jarred sliced golden pepperoncini, drained
- Half cup chopped red onion
- 1 can (14 ounces) artichoke hearts, quartered
- 8 ounces fresh mozzarella pearls
- One third cup chopped fresh parsley
- Half cup extra virgin olive oil
- 3 tablespoons grated Parmesan
- 4 cloves garlic, minced
- 2 teaspoons onion powder
- Half cup red wine vinegar
- 1 teaspoon salt and pepper
- 1 tablespoon Italian seasoning
Instructions
- For the DressingAdd all the dressing ingredients to a mason jar or small bowl. Mix well and set aside.
- For the Pasta SaladCook the tortellini to al dente according to the package instructions. Add a few tablespoons of salt to the boiling water for better flavor.
- While the pasta cooks, prepare the remaining ingredients. Once the pasta is done, drain it and let it cool slightly.
- In a large mixing bowl, combine the cucumber, tomatoes, salami, olives, pepperoncini, artichoke hearts, onions, mozzarella pearls, parsley, and cooked pasta.
- Toss everything together, then gently fold in the Italian dressing.
- Let the salad rest for three to four hours before serving. It’s even better when made a day ahead and stored in the refrigerator, giving the pasta and vegetables time to soak in all the flavorful dressing.
Notes
- I like to buy salami from the deli and ask for it to be cut thick, about half an inch. This makes it easy to cube for the salad.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 493Total Fat 36gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 23gCholesterol 67mgSodium 1466mgCarbohydrates 22gFiber 2gSugar 3gProtein 20g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
