Tortellini Pasta Salad
Tortellini pasta salad is a colorful and refreshing dish that brings together the delightful flavors of summer in every bite. With its vibrant mix of fresh vegetables, tangy olives, and creamy mozzarella, this salad is more than just a side—it’s a celebration of taste and texture. Perfect for picnics, barbecues, or casual family dinners, this salad is sure to impress your guests while also being a breeze to prepare.
What makes this recipe truly special is how it can be customized to suit your tastes or what you have on hand. Whether you’re a fan of zesty dressings or prefer a milder flavor, the combination of ingredients allows for easy substitutions. Once chilled, the flavors meld beautifully, making it an excellent dish to prepare a day in advance. Readers will love the simplicity and vibrant flavors of this pasta salad, turning it into a go-to recipe for all occasions.
This is what the finished dish looks like when perfectly made.
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1/2 red onion, thinly sliced
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls
- 1/2 cup chopped salami or pepperoni
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach or arugula
- 1/4 cup chopped fresh basil
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Explore the beautiful colors and ingredients that come together in this fresh tortellini salad.
Directions
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Cook the Tortellini: In a large pot of salted water, cook the cheese tortellini according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
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Make the Dressing: While the tortellini cooks, prepare the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, and a pinch of salt and pepper. Shake well until the mixture is emulsified.
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Dress the Tortellini: Pour half of the dressing over the warm tortellini and gently toss to coat. Allow the tortellini to cool for about 10 minutes.
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Combine Ingredients: Add the cherry tomatoes, cucumber, red onion, kalamata olives, mozzarella balls, chopped salami or pepperoni, grated Parmesan cheese, baby spinach or arugula, and chopped basil to the bowl with the tortellini. Pour the remaining dressing over everything and toss gently to combine.
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Chill the Salad: Cover the bowl and refrigerate the salad for at least 2 hours to let the flavors meld together. Before serving, toss again and taste for seasoning. Adjust with more salt, pepper, or vinegar as needed.
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Garnish and Serve: Garnish with additional fresh basil and Parmesan cheese if desired. Serve the salad chilled or at room temperature. Enjoy!
Tips & Variations
- Ingredient Substitutions: You can easily swap cheese tortellini for other types, such as spinach or mushroom tortellini. For a lighter version, try replacing the salami with grilled chicken or chickpeas.
- Optional Variations: Mix up the veggies with bell peppers, artichoke hearts, or snap peas for added crunch. Consider adding a little pesto to the dressing for extra flavor.
- Storage: This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold, but can also be served at room temperature.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes (including chilling time)
- Servings: 6-8
- Difficulty Level: Easy
Generic description: A beautiful array of tortellini pasta salad showcasing fresh ingredients and vibrant colors.
Tortellini Pasta Salad
Ingredients
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1/2 red onion, thinly sliced
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls
- 1/2 cup chopped salami or pepperoni Optional substitution: grilled chicken or chickpeas for a lighter version
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach or arugula
- 1/4 cup chopped fresh basil
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Method
- In a large pot of salted water, cook the cheese tortellini according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
- While the tortellini cooks, prepare the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, and a pinch of salt and pepper. Shake well until the mixture is emulsified.
- Pour half of the dressing over the warm tortellini and gently toss to coat. Allow the tortellini to cool for about 10 minutes.
- Add the cherry tomatoes, cucumber, red onion, kalamata olives, mozzarella balls, chopped salami or pepperoni, grated Parmesan cheese, baby spinach or arugula, and chopped basil to the bowl with the tortellini. Pour the remaining dressing over everything and toss gently to combine.
- Cover the bowl and refrigerate the salad for at least 2 hours to let the flavors meld together. Before serving, toss again and taste for seasoning. Adjust with more salt, pepper, or vinegar as needed.
- Garnish with additional fresh basil and Parmesan cheese if desired. Serve the salad chilled or at room temperature. Enjoy!
